The Pioneer Woman Tasty Kitchen
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Mushroom Sage Pasta

4.68 Mitt(s) 19 Rating(s)19 votes, average: 4.68 out of 519 votes, average: 4.68 out of 519 votes, average: 4.68 out of 519 votes, average: 4.68 out of 519 votes, average: 4.68 out of 5

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Level: Easy

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Description

Easy and rich, creamy and delightful-a total comfort food.

Ingredients

  • 1-½ cup Dried Mushrooms (shiitake Or Porcini)
  • 1-¼ cup Warm Water
  • ½ pounds Bacon, Fried And Diced (optional)
  • 1 whole Large Yellow Onion
  • 6 cloves Garlic
  • 12 ounces, weight Farfalle Pasta (dry)
  • 2 Tablespoons Fresh Sage Leaves, Chopped, Plus Extra Whole Or Chopped Leaves For Garnish
  • 2 Tablespoons Butter
  • 1 Tablespoon Oil
  • 16 ounces, weight Sliced White Mushrooms
  • Salt And Black Pepper To Taste
  • 1 cup Dry White Wine
  • 8 ounces, weight Mascarpone
  • 5 ounces, weight Gorgonzola
  • 2 teaspoons Cornstarch
  • 1 Tablespoon Water

Preparation

1. Soak dried mushrooms for 20-30 minutes in the warm water. While they are soaking, dice and fry the bacon, if you’re using it. When it’s crispy, remove it from the pan onto a paper towel-lined plate to drain.
2. Chop the onion, garlic, and sage.
3. Remove the soaking mushrooms from the liquid and squeeze them out–but save the soaking liquid! Chop the soaked mushrooms up nice and fine.
4. Put the pasta water on to boil, and salt it liberally. When it’s boiling, add your pasta and cook according to package directions.
5. Heat the oil and butter together over medium-high until the butter is melted. Add the onion and diced (previously dried) mushrooms, and cook for about 8 minutes.
6. Add the garlic, fresh mushrooms, and sage. Salt generously, and sprinkle in black pepper as well. It’s important to season well at this stage so that the button mushrooms absorb some flavor and release their liquid. Cook for about 5 minutes, stirring occasionally.
7. Then add the wine and the soaking liquid from the dried mushrooms. Turn the heat to medium-low and simmer gently for 5 minutes. Your pasta should be cooking away by now. Check in on it every now and then.
8. Turn the heat on the mushrooms to low, and stir in both the mascarpone and the gorgonzola. Taste and re-season. My sauce is usually a little thin at this point, so mix the cornstarch and water together into a slurry and add this into the pot to thicken it.
9. Drain the pasta when it’s done, and add it directly into the mushroom sauce. If you’re using bacon, this is the time to add it in. Stir until it’s incorporated, and serve! Garnish with whole sage leaves or some more chopped sage.

21 Comments

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on 5.11.2011

Oh my! This sounds amazing, I can’t wait to indulge.

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ivamc on 4.18.2011

Made this delicious dish last week, and it was a hit with hubby. Didn’t need much thickening; but did add some grated parmesan to do the job, instead of cornstarch. Later in the week added to the leftovers shrimp sauteed in butter along with lemon juice and zest and more sage. YUM!

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ivamc on 4.18.2011

Made this delicious dish last week, and it was a hit with hubby. Didn’t need much thickening; but did add some grated parmesan to do the job, instead of cornstarch. Later in the week added to the leftovers shrimp sauteed in butter along with lemon juice and zest and more sage. YUM!

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claireg12 on 3.10.2011

This looks great. Creamy and mushroomey! I had a similar dish in Italy and it was to die for!

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pigpigscorner on 3.9.2011

This looks amazing! Bookmarking this!

19 Reviews

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LauraMaggie on 5.13.2011

Wow! So yummy! I didn’t have bacon and don’t like blue cheese, so I used shredded sharp cheddar. I love the taste of the mushrooms and the sage. Very tasty. Thanks!

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hartfield1 on 3.27.2011

Yummy! The only step I will change next time is to add just a little of the mushroom water. I added twice as much of the cornstarch to thicken it. This should taste great with grilled chicken breasts. The bacon added a lovely crunch. Make sure you drink a glass or 2 of the dry white wine with your pasta.

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wiffo on 2.25.2011

This was absolutely delicious! Just made this tonight for my husband and myself. I called my daughter to come over and get some leftovers as she is the one who told me about The Pioneer Woman :D I’m looking forward to seeing how impressed she will be with me! Easy to make and will be a dish to share with others.

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thelazygourmet on 2.14.2011

This was fantastic! I couldn’t find dried mushrooms at my grocery store, so I substituted a larger portion of baby portobello mushrooms instead of the button mushrooms. I also used some of the bacon fat when cooking up the onions! I used a nice chardonnay for the wine, and since I wasn’t used dried mushrooms, added an extra glug and let the sauce cook a little longer to get some of the alcohol out.

This recipe is definitely getting added to the “keep” pile!

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adventuresineclecticism on 2.10.2011

Delicious! I threw in some chicken too and it was great. I didn’t do the bacon, but I definitely need to try it! Everyone ate it up, even my picky toddler!

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