Wild Mushroom Filling and Brown Butter & Pine Nut Sauce

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Photo: Holland America Line


Wild Mushroom Filling

Makes about 2 1⁄2 cups. NOTE: Reserve the porcini soaking liquid for soups or rice dishes.

  • 1 ounce dried porcini mushroom
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 10 ounces fresh domestic mushrooms or fresh wild mushrooms, cleaned and minced
  • 1⁄4 cup minced fresh parsley
  • Salt and pepper
  • 1 cup ricotta cheese
  • 1⁄3 cup grated Parmesan cheese
  • 1 egg yolk

Brown Butter & Pine Nut Sauce

  • 1⁄2 cup pine nuts
  • 8 tablespoons butter
  • Salt
  • 1⁄4 cup minced fresh parsley
  • Grated Parmesan cheese


Wild Mushroom Filling

Makes about 1 cup

  1. Cover porcini with boiling water and soak 30 minutes. Drain and reserve liquid for another use. Mince porcini and set aside.
  2. Heat oil in 10-inch skillet over medium heat until shimmering. Add garlic and cook until golden, about 2 minutes. Add fresh mushrooms and cook until wilted, about 4 minutes. Stir in parsley, porcini, 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper and cook until liquid evaporates, about 2 minutes.
  3. Off heat, stir in ricotta, Parmesan and egg yolk. Season with salt and pepper to taste; set aside. Filling can be covered and refrigerated overnight.

Brown Butter & Pine Nut Sauce

  1. Adjust oven rack to middle position and heat oven to 325 degrees. Toast nuts on rimmed baking sheet until golden and fragrant, about 5 minutes; set aside.
  2. Melt butter in 10-inch skillet over medium heat and cook, swirling constantly, until butter turns golden brown, about 5 minutes. Stir in reserved nuts, parsley and 1⁄2 teaspoon salt. Toss with pasta and serve with grated Parmesan cheese.
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