PREPARATION:

COOKING TIME: 

PORTIONS:

INGREDIENTS:

• 50 g butter
• 4 c. tablespoon of olive oil
• 250 g chanterelles, trimmed
• 250 g porcini, dried or frozen
• ½ c. teaspoon pepper
• 2 cloves garlic, minced with the garlic slicer
• 3 c. chopped Italian parsley, chopped
• 6 c. tablespoons of mascarpone cheese
• Juice of ½ lemon
• 400g fettuccine
• Grated parmesan 
• Salt and pepper

PREPARATION:

1. Heat the butter and half the olive oil in a Julienne sauté pan 28cm to sauté the mushrooms, a small amount at a time. Reserved
2. Heat remaining olive oil in the sauté pan and add garlic and hot pepper. Cook until garlic is tender and add the parsley and mushrooms.
3. Cook over low heat for 5 minutes and stir in mascarpone and lemon juice. Season with salt and pepper.
4. Cook pasta al dente in plenty of boiling salted water.
5. Add the pasta in mushroom sauce, mixing well. (* If necessary, add a little pasta cooking water to “relax” the sauce.)
6. Top with parmesan and serve.