A perfect autumn dinner bringing out the best of mushrooms in a tasty and creamy sauce. The sharpness of the ruccola goes very well with the mascarpone and balances the dish perfectly.
Fusilli with mushrooms, mascarpone and ruccola
- 200 g fusilli this pasta works well absorbing the creamy sauce, but can be substituted with any other form of pasta
- 400 g mushrooms champignons work well here, but any other firm and rather large mushroom will give a similar bite. Obviously a mix of mushrooms will also work well.
- 2 tablespoons olive oil
- 1 medium onion finely chopped
- 2 garlic cloves finely chopped
- 150 g mascarpone
- 150 g ruccola
- salt and pepper
- Cook the fusilli in salted water.
- Meanwhile heat the olive oil in a large frying pan. Gently fry the onions and garlic...you don’t want to burn them, but ensure your olive oil is infused with the flavours of the onions and garlic.
- Wash and cut the mushrooms into ca. 1 cm large cubes. If possible, try to make the cubes even larger. Add the mushroom cubes into the pan and fry them from all sides. You don’t want to have them soggy, therefore keep the heat fairly high and turn them from time to time so that they are equally browned from all sides.
- Add the mascarpone as well as at least two ladles of pasta cooking water and reduce the heat. Add salt and pepper as appropriate.
- Drain the fusilli once they are al dente and add them into the mushroom mascarpone sauce. Just before serving, add ⅔ of the ruccola.
- Serve hot with the remaining ruccola on top.