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wild mushroom & cheese acini di pepe

Recipe by
barbara lentz
beulah, MI

The melange de la foret dried mushrooms are a mix of morels, chanterelles, oyster, shiitake and lobster mushrooms. By cooking the pasta in the liquid used to reconstitute the mushrooms gives this dish a richer earthy taste.

yield 4 serving(s)
prep time 30 Min
cook time 25 Min
method Stove Top

Ingredients For wild mushroom & cheese acini di pepe

  • 1 pkg
    melange de la foret dried mushrooms
  • 4 oz
    acini di pepe pasta
  • salt
  • 1 c
    sour cream
  • 1 tsp
    fresh lemon juice
  • 1/2 c
    shredded parmesan cheese
  • pea shoots for garnish

How To Make wild mushroom & cheese acini di pepe

  • 1
    Place the dried mushroom in a medium pot. Add 2 1/2 cups of water and a good amount of salt. Bring to a boil. Reduce to a simmer and simmer 30 minutes adding more water to keep it at about 2 1/2 cups.
  • 2
    With a slotted spoon remove the mushrooms and squeeze all the water out of them. Strain the mushroom water through a fine mesh strainer lined with cheesecloth.
  • 3
    Place one cup of the mushroom liquid in a saucepan. The rest of the liquid into another medium pot. Bring the liquid to a boil and add the pasta.
  • 4
    Add the mushrooms into the liquid in a sauce pan. Bring to a boil. Mix the sour cream and lemon juice together. Whisk the sour cream mixture into the mushroom mixture. Add the Parmesan cheese and continue to whisk until thickened. Drain the pasta and stir it into the mushroom mixture. Serve garnished with pea shoots

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