A hearty main course, Mushrooms with Pappardelle Pasta and Burrata Cheese satisfies with a soothing mélange of textures. Fried sage leaves offer a crisp counterpoint to soft strands tossed in a light sauce made with garlic, Madeira, lemon juice, and fresh herbs. Cremini, button, and portobello mushrooms, cooked in olive oil until browned and tender, nestle among the ruffles of pasta alongside creamy morsels of a specialty Italian cheese formed from bits of unspun mozzarella.
Text Melissa Lester
Photography Stephanie Welbourne Steele
Styling Melissa Sturdivant Smith
Recipe Development and Food Styling Rebecca Treadwell
Discover an abundance of mushroom recipes in the October 2019 issue, available at Victoriamag.com.
