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How to prepare Orchit with Morel, Madeira and Mascarpone

Orecchiette with morels, madeira and mascarpone

NUTRITION: PER SERVING
CALORIES:  530KCALS
FAT:  17.2G FAT (10.2G SATURATED)
PROTEIN:  14.7G
CARBOHYDRATES:  73G (3.9G SUGARS)
FIBRE:  5.9G
SALT:  0.3G

Ingredients
50g butter
400g morel or mixed mushrooms
100ml madeira
3 tbsp mascarpone
400g orecchiette pasta
A handful of chopped fresh parsley
A squeeze of lemon juice

Method
Melt the butter in a frying pan and, when sizzling, add the mixed mushrooms (sliced if large). Season, then when golden add the madeira and bubble until syrupy.
Stir through the mascarpone, a handful of chopped fresh parsley and a squeeze of lemon juice.
Meanwhile, cook the orecchiette according to the pack instructions. When al dente, stir 2 tbsp cooking water through the sauce, then toss the pasta through to coat. Taste, season and serve.
delicious. tips
Toss the pasta in the pan with the sauce before serving. It’s easier to mix the two in the pan than the bowl and will ensure the pasta is evenly coated.

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