Wild Mushroom Mezzaluna with Garlic Butter Sauce
User Reviews
5
2 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
20 mins
-
Resting time
30 mins
-
Servings
5
-
Calories
322 kcal
Wild Mushroom Mezzaluna with Garlic Butter Sauce
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Perfect for any time of day, this recipe delivers great flavor effortlessly.
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Ingredients
- pasta homemade, half recipe
filling
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 2 tablepsoons shallot minced
- 6 ounces cremini mushroom minced
- 6 ounces shiitake mushroom minced
- 4 ounces mascarpone cheese softened
- 2 ounces goat cheese softened
- 2 ounces Parmesan Cheese grated
- 1 ½ teaspoons thyme minced
- 1 teaspoon salt
- ½ teaspoon black pepper cracked
assembly
- 1 egg beaten
garlic-butter sauce
- 4 tablespoons butter unsalted
- 2 garlic cloves, minced
- 1 heaping cup arugula
- salt to taste
- black pepper to taste
garnish
- almond finely crushed
- microgreens optional
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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