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Ingredientes
- (Serves 4 as a main meal with salad or vegetables)
- Packet of fresh penne pasta
- Tablespoon extra virgin olive oil
- One medium onion, finely chopped
- One clove garlic, peeled & crushed
- 8oz fresh mushrooms, sliced
- Handful dried porcini mushrooms (could use any other dried mushroom)
- Can of cooked chestnuts, roughly chopped, reserving a few for garnish
- Tub of mascarpone (250 g) â would be OK to substitute cream or crème fraiche to taste (could use ¾ tub if less creaminess desired)
- 2-3 tablespoons balsamic vinegar
- 3-5 tablespoons Madeira wine
- Coriander leaves (or other herb such as basil, rosemary, thyme) to taste, if desired
- Freshly ground sea salt & pepper
Direcciones
- Start by soaking the dried mushrooms in warm water for about ½ hour. Strain off the soaking water through muslin, reserving it. Squeeze excess liquid from the mushrooms (add to the soaking liquid) and roughly chop. Reduce the mushroom stock in small pan until you have a small cupful.
- Meanwhile, gently saute the onion in a tablespoon of olive oil until soft but not browned. Add the fresh mushrooms and continue to saute until soft. Add the garlic and saute for a further minute, but do not allow the garlic to brown. Add the Madeira wine and simmer until almost completely reduced. Add the chestnuts and the reconstituted dried mushrooms, plus the reduced mushroom stock and balsamic vinegar. Gradually stir in the mascarpone and season to taste.
- Cook the fresh pasta in plenty of salted water until âal denteâ, drain thoroughly and stir in the sauce. Garnish with the fresh herbs and a few crumbled chestnuts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 200g | |
| Recipe makes 4 servings | |
| Calories 270 | |
| Calories from Fat 43 | 16% |
| Total Fat 4.92g | 6% |
| Saturated Fat 0.75g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 739mg | 21% |
| Total Carbs 52.99g | 14% |
| Dietary Fiber 1.0g | 3% |
| Sugars 3.46g | 2% |
| Protein 3.8g | 6% |
