About the Recipe
Note: Recipe can be increased or halved proportionately.
4 Tablespoons butter, divided
1 pound mixed mushrooms (chantrelles, oyster, shiitake)
½ pound thin asparagus spears, cut into 3-inch lengths
1 pound pasta of choice
1 Tablespoon olive oil
2 cloves of garlic, chopped finely
8 ounces Crave Brothers Farmstead Classics Mascarpone Cheese, at room temperature
1/3 cup whipping cream
Reserved water from the pasta pot
Salt and freshly ground pepper to taste
½ cup grated Parmesan cheese
2 Tablespoons finely chopped fresh chives
1 cup diced tomatoes
In a 12-inch skillet, over medium heat, add 3 Tablespoons of butter, melt. Add mushrooms, sauté, stirring occasionally just until they begin to sweat. Remove from heat, set aside. In a medium saucepan add water, bring to boil. Add asparagus , simmer for about 2-3 minutes. Drain, set aside. Cook your choice of pasta according to package directions, al dente. When the pasta is done, reserve at least a 1 cup of the pasta cooking water. Drain the pasta. In the same pot, over medium heat, add 1 tablespoon of butter with tablespoon of oil, melt together. Add the garlic, cook about 3 minutes until soft but not brown, stirring occasionally. Add the mascarpone and the cream, stir until smooth. Add the pasta water a little at a time until you have the desired thickness of the sauce. Cook over low heat. Stir in the Parmesan cheese. Salt and pepper to taste. Add mushrooms with pan juices and asparagus, stir to combine, heat through. Add pasta, toss to coat evenly. Sprinkle with chives and diced tomatoes. Serve immediately.