0 from 3 votes
Wild Mushroom Mezzaluna with Garlic Butter Sauce
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
30 mins
Cook Time
30 mins
Resting time
30 mins
Servings: 5
Calories: 322 kcal
Ingredients
- 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
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.
Cup of Yum
Notes
- *Makes 50 mezzaluna (sauce serving is for ~20 pieces)
Nutrition Information
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
% 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.