GustoItaliano 

Wild Mushroom and Spinach Pasta

Seriously readers - try this recipe. The wild mushroom and spinach set each other off! And no, these are not 'those' wild mushrooms. You will be able to walk and drive just fine after the meal.

Ingredients :

1 Pound Dried Pasta Such as Penne, Rigatoni or Fusilli

6 Cups Mixed Wild Mushrooms, Washed And Coarsely Chopped

4 Cups Fresh Baby Spinach

4 Slices Prosciutto, Finely Chopped

1 Small Onion, Chopped

2 Large Garlic Cloves, Minced

4 Tablespoons of Olive Oil

1 Cup Mascarpone Cheese

1/2 Cup Dry Vermouth

Fresh Ground Pepper

Dash of Salt

Dash of Red Pepper Flakes (Optional)

Grated Cheese For Serving If Desired

In a medium pot add the oil, onions, and cook until translucent and soft. Add the mushrooms, and cook for 7 to 8 minutes, or until they are soft, and beginning to brown. Add the garlic and prosciutto, and cook another 3 to 4 minutes. Add the vermouth, and cook until the liquid is almost completely absorbed. Add the spinach, and stir well, cooking it until it is wilted. Add the mascarpone cheese and seasonings, and stir until well mixed, cooking the mixture over low heat until creamy and smooth. Cook the pasta until al dente, reserving one small cup of the pasta water before draining. Mix together the drained pasta and the spinach mushroom mixture over medium heat for a minute of two. Add a little of the pasta water if it seems dry. Serve with grated cheese if desired.


Buon Appetito!