La Famiglia Rana's delicious Mushroom & Mascarpone Tortelloni is the hero of this recipe. Delicious al denta pasta and fresh mushrooms? A winning combination.
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Serves
2
Mixed Mushroom
Garlic
Thyme
Parsley
White Wine
Tortelloni
Parmesan
Lemon
Extra Virgin Olive Oil
Salt
Black Pepper
To Serve:
Walnut
Parmesan
Serves
2
Mixed Mushroom
Garlic
Thyme
Parsley
White Wine
Tortelloni
Parmesan
Lemon
Extra Virgin Olive Oil
Salt
Black Pepper
To Serve:
Walnut
Parmesan
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Bring a large pan of water to a gentle boil.
Step 2.
Start by roughly chopping the mushrooms to similar sized pieces.
Step 3.
Heat 3 tbsp olive oil to a large frying pan over a high heat. Add the mushrooms with a pinch of salt and cook for 5 mins, until golden.
Step 4.
Meanwhile, finely chop the garlic, remove the leaves from the thyme and finely chop the parsley (stalks and all).
Step 5.
Add the finely chopped or grated garlic, thyme and parsley to the mushrooms to fry for another minute before adding in the white wine to bubble. Turn down the heat to low
Step 6.
Empty the La Famiglia Rana Mushroom & Mascarpone Tortelloni into the boiling water and cook for only 2 mins. Use a slotted spoon to transfer the pasta to the mushroom sauce with 2 big ladles of pasta water. Finely grate the parmesan into the pan and add the lemon juice. Toss until the silky sauce coats the pasta. Season well with salt and pepper.
Step 7.
Tip onto plates and serve with extra grated Parmesan and a scattering of walnuts.
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Notes (1)
A
Adriane H.
6 days ago
A**ess your ladle size before you pour the pasta water in 😆 Mine turned into straight up soup.
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