Wild Mushroom Mezzaluna with Garlic Butter Sauce

Name: Wild Mushroom Mezzaluna with Garlic Butter Sauce
Prep time: 30 min
Cook time: 20 min
Yield: 5 serving
Ingredients: ½ recipe homemade pasta; 1 tablespoon extra virgin olive oil; 1 garlic clove, minced; 2 tablepsoons minced shallots; 6 ounces cremini mushrooms, minced; 6 ounces shiitake mushrooms, minced; 4 ounces mascarpone, softened; 2 ounces goat cheese, softened; 2 ounces grated parmesan; 1 ½ teaspoons minced thyme; 1 teaspoon salt; ½ teaspoon cracked black pepper; 1 egg, beaten; 4 tablespoons unsalted butter; 2 cloves garlic, minced; 1 heaping cup arugula; salt and pepper to taste; finely crushed almonds; microgreens, optional

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Resting time
30 mins
Servings
5
Calories
322 kcal

Wild Mushroom Mezzaluna with Garlic Butter Sauce

Joelle Cantu

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Perfect for any time of day, this recipe delivers great flavor effortlessly.

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Ingredients

Servings

½ recipe homemade pasta

filling

1 tablespoon extra virgin olive oil
1 garlic clove, minced
2 tablepsoons minced shallots
6 ounces cremini mushrooms, minced
6 ounces shiitake mushrooms, minced
4 ounces mascarpone, softened
2 ounces goat cheese, softened
2 ounces grated parmesan
1 ½ teaspoons minced thyme
1 teaspoon salt
½ teaspoon cracked black pepper

assembly

1 egg, beaten

garlic-butter sauce

4 tablespoons unsalted butter
2 cloves garlic, minced
1 heaping cup arugula
salt and pepper to taste

garnish

finely crushed almonds
microgreens, optional

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Instructions

Make pasta dough according to the instructions from steps 1-3.
For filling: Pour oil into a skillet and place over medium-high heat. Add garlic and shallots and sauté for 2 to 3 minutes. Add mushrooms and thyme and continue to sauté for an additional 3 minutes. Season with salt and pepper. Pour mixture into a mixing bowl and stir in the remaining ingredients. Cover and refrigerate filling for 30 minutes.
Using a 3-3.5” circle cutter, cut out pasta dough rounds. Fill the center of each dough circle with 1 ½ teaspoons of the mushroom mixture and lightly brush the perimeter of the circle with the beaten egg. Fold each mezzaluna in half. Set aside.
For sauce: Place butter into a large skillet and place over medium heat. Add garlic and and sauté for 3 to 4 minutes and season with salt and pepper. Arugula and sauté until just wilted, about 1 minute. Adjust seasonings.
Bring a pot of water to a boil and add a small handful of salt. Add 10 to 20 mezzaluna to the pot and boil for 3 to 4 minutes or until they begin to float.
Transfer mezzaluna from the boiling water, with a slotted spoon, into the skillet with the garlic butter sauce, and sauté for about 2 minutes.
Transfer mezzaluna to a serving platter and top with a sprinkle of crushed almonds and microgreens, if using. Serve.

Notes

*Makes 50 mezzaluna (sauce serving is for ~20 pieces)

Nutrition Information

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Calories 322kcal (16%) Carbohydrates 6g (2%) Protein 11g (22%) Fat 29g (45%) Saturated Fat 16g (80%) Cholesterol 95mg (32%) Sodium 712mg (30%) Potassium 282mg (8%) Fiber 1g (4%) Sugar 2g (4%) Vitamin A 889IU (18%) Vitamin C 2mg (2%) Calcium 192mg (19%) Iron 1mg (6%)

Nutrition Facts

Serving: 5Serving

Amount Per Serving

Calories 322 kcal

% Daily Value*

Calories	322kcal	16%
Carbohydrates	6g	2%
Protein	11g	22%
Fat	29g	45%
Saturated Fat	16g	80%
Cholesterol	95mg	32%
Sodium	712mg	30%
Potassium	282mg	6%
Fiber	1g	4%
Sugar	2g	4%
Vitamin A	889IU	18%
Vitamin C	2mg	2%
Calcium	192mg	19%
Iron	1mg	6%