Description
Oh, how I love to cook dishes with original sounding names! For example, it. It's easier to say "Pasta of the Forester," well, it's not the same. Well... or as my son said: "Pasta with mushroom sauce." It is quite simple. You have to enjoy the taste of pasta with mushrooms, cooked in a truly Italian recipe. Previously it was available only foresters, now eat it all the Italians. "Boscaiolo" in Italian - "the Forester, woodsman". In the classic version of boscaiola done with mushrooms and tomato sauce, but I really like the combination of mushrooms and cream. So boscaiola eat in the North of Italy.
Ingredients
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Pasta
100 g
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Mushrooms
300 g
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Blue cheese
30 g
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Mascarpone
50 g
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Parmesan
30 g
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Cream
100 ml
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Dry white wine
100 ml
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Cognac
2 Tbsp
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Basil
-
Salt
-
Black pepper
-
Olive oil
2 Tbsp
Cooking
For preparation you can take any pasta. I have "bows" Farfalle, besides tricolor, with spinach and tomato. Pasta (pasta) boiled in a saucepan in salted water until al dente according to instructions on the package.
While the pasta is cooking, take the white mushrooms (I have frozen), cut. In a pan pour olive oil and sauté the mushrooms.
Mushrooms and fry until Golden brown on maximum heat.
Pour the mushrooms dry white wine the mushrooms and fry until evaporation of the wine.
Pour in the cream, turn down the gas fire, cream quickly evaporated and sauce thickens.
Put the mascarpone and blue cheese. Mix thoroughly to avoid lumps of cheese.
Add the cognac. This step can be missed.
Add salt and freshly ground black pepper. I'm not salted, cheese and so salty.
Add half the grated Parmesan and mix everything together.
The finished pasta recline in a colander, add to the sauce.
Mix everything. Disconnect the fire.
When serving the pasta sprinkle with the remaining Parmesan and Basil. Bon appetit!
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