Buckwheat Pasta with Wild Mushrooms (Recipes) - DeLaurenti : Recipes - Specialty Food and Wine

Preheat the oven to 400 degrees. On a nonstick baking sheet, toss the mushrooms with half of the olive oil and season with salt and pepper. Roast for 12-15 minutes.

In a medium pot of boiling salted water, cook the eggs for 5 minutes. Drain and cool under cold running water. This is important, as you want the eggs to be soft-boiled. In another pot of boiling salted water, boil the pasta until it's done and drain. In a medium skillet, heat the rest of the olive oil, add the leek then cook over medium heat until translucent. Reduce the heat to low and stir in the mascarpone, then the cream and finally the butter. Season with salt and pepper and remove from the heat. Add the roasted mushrooms, cooked pasta and spinach to the skillet and toss. Plate the pasta. Peel and halve the eggs lengthwise, adding one to each bowl. Finish the pasta with the Reggiano and serve.

Buckwheat Pasta with Wild Mushrooms
Serves 4 1 lb. buckwheat pasta (thicker cut like pappardelle) 1/2 lb. wild mushrooms chanterelles (tear your chanterelles length-wise, don't slice them) 2 Tbsp. extra virgin olive oil 4 large eggs 3 oz mascarpone cheese 1/4 cup heavy cream 3 Tbsp. unsalted butter 1 leek, all but the green part, coarsely chopped 1 1/2 cups baby spinach Parmigiano-Reggiano, grated Salt and pepper	Since we have wonderful fresh buckwheat pasta in the shop now, you have to try this recipe. Preheat the oven to 400 degrees. On a nonstick baking sheet, toss the mushrooms with half of the olive oil and season with salt and pepper. Roast for 12-15 minutes. In a medium pot of boiling salted water, cook the eggs for 5 minutes. Drain and cool under cold running water. This is important, as you want the eggs to be soft-boiled. In another pot of boiling salted water, boil the pasta until it's done and drain. In a medium skillet, heat the rest of the olive oil, add the leek then cook over medium heat until translucent. Reduce the heat to low and stir in the mascarpone, then the cream and finally the butter. Season with salt and pepper and remove from the heat. Add the roasted mushrooms, cooked pasta and spinach to the skillet and toss. Plate the pasta. Peel and halve the eggs lengthwise, adding one to each bowl. Finish the pasta with the Reggiano and serve. Serving Suggestions and Tips: A Poggio di San Palo Rosso di Montalcino is perfect for this dish.
Posted by Pat on February 12, 2009 2:19 PM