Mascarpone pasta with roasted mushrooms and burrata

Mascarpone pasta with roasted mushrooms and burrata

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INGREDIENTS:

• 1 1/2 lb mixed mushrooms, I used Crimini and maitake, but use what you have

• 1 package of linguine pasta

• S&P

• 1 tbsp (or more) Red pepper flakes

• 1 whole head of garlic, roasted

• Olive oil

• 1/4 cup butter

• fresh thyme leaves, about 3 tbsp and 2 sprigs of thyme

• 1 sprig rosemary, chopped

• 1 cup cheap white wine

• 1/2 cup to 1 cup mushroom broth.

• lemon juice from one lemon

• zest from one lemon

• burrata cheese

• 8 oz mascarpone

• 1/4 cup gruyere

• 1/2 cup parmigiano reggiano

INSTRUCTIONS

1. Preheat your oven to 400 and bring a large pot of salted water to a boil.

2. To roast the garlic, cut the top of the garlic head and rub it with olive oil then wrap it in aluminum foil. In a baking dish, combine the mushrooms, 1/4 cup butter, thyme sprigs, rosemary drizzle with a little olive oil and season with S+P. Add the wrapped garlic to the pan as well then transfer to the oven and roast for 25-35 minutes, stirring halfway through cooking, until the mushrooms are golden and caramelized and the garlic is roasted.

3. Remove the garlic from the oven and take out the roasted cloves. Chop the garlic along with some thyme and heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes, lemon zest + juice and cook undisturbed for 5 minutes or until the garlic and pepper become fragrant.

4. Meanwhile, start cooking the pasta according to package directions until al dente.

5. Slowly add the wine and the mushroom stock and after a couple of minutes, add the mascarpone, the gruyere and parmesan and bring to a simmer over medium heat. Stir the pasta into the sauce and season with salt and pepper. Cook for 3-5 minutes until warmed through.

6. Divide the pasta amongst bowls, top with the roasted mushrooms and break the burrata over each bowl. Sprinkle more cheese, pepper and add fresh basil leaves.

7. Enjoy!