Tired of your standby weeknight pasta recipe?
This one has flair and depth of flavor. It's also quick and a perfect solution for singles who don't want to cook an entire lasagna and eat leftovers the rest of the week. The refined approach swaps a couple of sheets of lasagna for an entire package of pasta, then cloaks them in a rich sauce. The result is sufficiently impressive to pose as entertaining fare.
- 2 to 3 ounces fresh mushrooms, such as cremini, porcini and shiitake
- 1 sprig fresh rosemary
- 2 sheets lasagna pasta or 2 egg roll wrappers
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- Salt and freshly ground black pepper
- 4 tablespoons heavy (whipping) cream
- 3 tablespoons freshly grated or shaved Parmesan cheese
Bring a large pot of salted water to a boil.
Meanwhile, remove and discard the stems from the mushrooms and thickly slice the caps (about 1/4 inch thick). Finely chop the rosemary leaves until you have about 1/2 teaspoon. Set aside.
Add the pasta or wrappers to the water and cook according to package directions, stirring frequently to keep them from sticking together. Using tongs or 2 forks, carefully transfer the sheets to a colander or a paper towel, unfolding them if they stick or clump together.
In a large skillet over medium-high heat, heat the butter and oil until the butter melts and the foam subsides. Add the mushrooms and cook, without stirring, until they are browned on one side, 2 to 3 minutes. Sprinkle with the rosemary, season with salt and pepper to taste and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes. Remove from the heat; transfer to a plate.
Return the skillet to medium heat. Add the cream and 2 tablespoons of the cheese and cook, stirring constantly, just until the cheese melts. The sauce will still be slightly grainy. Remove from the heat and season with salt and pepper to taste.
Working quickly, dip the pasta or wrapper in the sauce, turn to coat and transfer to a serving plate. Scatter the mushrooms mixture on top. Repeat with the remaining pasta or wrapper and sauce and place it, slightly askew, atop the mushrooms. Drizzle any remaining sauce over the pasta and sprinkle with the remaining 1 tablespoon cheese. Serve immediately.
Adapted from a recipe in "Mushrooms" by Alastair Hendy (Ryland Peters & Small, 2002).
Tested by Renee Schettler.
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