Mushrooms I Funghi Fritti Col Formaggio Parmigiano Food

PASTA AI QUATTRO FORMAGGI

Steps:

• Bring a large pot of lightly salted water to a boil.
• Add the butter to a large skillet over medium heat and add the mushrooms and garlic. Cook until browned, about 5 minutes, then add the wine and cook until evaporated.
• Meanwhile, add the pasta to the boiling water and cook according to the package directions, leaning toward the al dente side. Do not overcook; this will take 1 to 2 minutes!
• Add the cream to the skillet with the mushrooms. Drain the pasta (reserving some of the pasta water) and add the pasta to the mushrooms, along with the fontina, Parmesan, Romano, goat cheese, 1/2 teaspoon salt and some pepper. Stir gently to combine, adding hot pasta water as needed for consistency. Don't overmix; if there are little clumps of cheese here and there, it's fine! Taste and add more salt if needed. The mixing stage should happen very quickly.
• Turn the pasta out into a large serving bowl. Sprinkle with parsley and serve immediately.

EUGENIA'S FUNGHI AL FORNO

Steps:

• Mix first three ingredients together in a small bowl.
• Clean mushrooms (DO NOT WASH- BRUSH ANY RESIDUE OFF), and be sure to cut off any thick stems.
• In another bowl, whisk together olive oil, vinegar and salt until well blended.
• Toss mushrooms in vinaigrette to lightly coat.
• Transfer coated mushrooms to a baking sheet, being certain to spread into one layer, stem side down.
• Sprinkle mushrooms with parsley mixture.
• Top with grated Parmigiano-Reggiano.
• Bake in 400 degree oven for 10 minutes, or until just tender.
• If using portabello mushrooms, bake in 375 degree oven for 15 minutes.
• Plate up and be sure to serve with juices for mopping up.