{"id":56316,"date":"2017-08-24T09:34:28","date_gmt":"2017-08-24T13:34:28","guid":{"rendered":"https:\/\/www.hollandamerica.com\/blog\/food-beverage\/americas-test-kitchen-recipe-wild-mushroom-pasta-filling-and-brown-butter-pine-nut-sauce\/"},"modified":"2022-11-11T15:42:01","modified_gmt":"2022-11-11T21:42:01","slug":"mushroom-pasta-filling-and-pine-nut-sauce","status":"publish","type":"post","link":"https:\/\/www.hollandamerica.com\/blog\/whats-new\/mushroom-pasta-filling-and-pine-nut-sauce\/","title":{"rendered":"America’s Test Kitchen Recipe: Wild Mushroom Pasta Filling and Brown Butter & Pine Nut Sauce"},"content":{"rendered":"

Wild Mushroom Filling and Brown Butter & Pine Nut Sauce: From America\u2019s Test Kitchen<\/a> to Yours<\/strong><\/p>\n

Food allows us to experience the world and bring a piece of it into our homes. Inspired by the rich, earthy flavors often found in Italian cooking, both the Wild Mushroom Filling and Brown Butter & Pine Nut Sauce can be used in any of your favorite pasta shapes, from ravioli and tortellini to mezzelune and even pierogi for an Eastern European finish.<\/p>\n

WILD MUSHROOM FILLING <\/strong><\/p>\n

SERVINGS:<\/strong>
\nMakes about 2 1\u20442 cups<\/p>\n

NOTE: Reserve the porcini soaking liquid for soups or rice dishes.<\/em><\/p>\n

INGREDIENTS:<\/strong>
\n1 ounce dried porcini mushroom
\n2 tablespoons olive oil
\n2 garlic cloves, minced
\n10 ounces fresh domestic mushrooms or fresh wild mushrooms, cleaned and minced
\n1\/4 cup minced fresh parsley
\nSalt and pepper
\n1 cup ricotta cheese
\n1\/3 cup grated Parmesan cheese
\n1 egg yolk<\/p>\n

DIRECTIONS:<\/strong>
\n1. Cover porcini with boiling water and soak 30 minutes. Drain and reserve liquid for another use. Mince porcini and set aside.
\n2. Heat oil in 10-inch skillet over medium heat until shimmering. Add garlic and cook until golden, about 2 minutes. Add fresh mushrooms and cook until wilted, about 4 minutes. Stir in parsley, porcini, 1\u20444 teaspoon salt and 1\u20448 teaspoon pepper and cook until liquid evaporates, about 2 minutes.
\n3. Off heat, stir in ricotta, Parmesan and egg yolk. Season with salt and pepper to taste; set aside. Filling can be covered and refrigerated overnight.<\/p>\n

BROWN BUTTER & PINE NUT SAUCE<\/strong><\/p>\n

SERVINGS:<\/strong>
\nMakes about 1 cup<\/p>\n

INGREDIENTS:<\/strong>
\n1\/2 cup pine nuts
\n8 tablespoons butter
\nSalt
\n1\/4 cup minced fresh parsley
\nGrated Parmesan cheese<\/p>\n

DIRECTIONS:<\/strong>
\n1. Adjust oven rack to middle position and heat oven to 325 degrees. Toast nuts on rimmed baking sheet until golden and fragrant, about 5 minutes; set aside.
\n2. Melt butter in 10-inch skillet over medium heat and cook, swirling constantly, until butter turns golden brown, about 5 minutes. Stir in reserved nuts, parsley and 1\u20442 teaspoon salt. Toss with pasta and serve with grated Parmesan cheese.<\/p>\n

AMERICA’S TEST KITCHEN FEATURE CRUISES:<\/strong>
\nHungry for a more hands-on cooking experience? Join editors, authors and special guest experts aboard one of our new culinary themed America’s Test Kitchen cruises<\/a> to get in on cooking shows, recipe development presentations, culinary trivia (with prizes!), intimate Q&A sessions and book signings. Until then, happy cooking!<\/p>\n

Explore the itineraries:<\/strong>
\n10-day Panama Canal Sunfarer, sailing November 5-15, 2017, on Zuiderdam
\n7-day Roundtrip Vancouver, sailing May 6-13, 2018, on Westerdam
\n14-day Northern Isles, sailing July 7-21, 2018, on Zuiderdam
\n7-day Canada & NE Discovery, sailing September 22-29, 2018, on Veendam<\/p>\n","protected":false},"excerpt":{"rendered":"

Wild Mushroom Filling and Brown Butter & Pine Nut Sauce: From America\u2019s Test Kitchen to Yours Food allows us to experience the world and bring a piece of it into our homes. Inspired by the rich, earthy flavors often found in Italian cooking, both the Wild Mushroom Filling and Brown Butter & Pine Nut Sauce can be used in any […]<\/p>\n","protected":false},"author":1876,"featured_media":56317,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[42,40],"tags":[4195,456],"class_list":["post-56316","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ship-crew","category-whats-new","tag-food-drink","tag-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/posts\/56316","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/users\/1876"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/comments?post=56316"}],"version-history":[{"count":1,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/posts\/56316\/revisions"}],"predecessor-version":[{"id":67829,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/posts\/56316\/revisions\/67829"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/media\/56317"}],"wp:attachment":[{"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/media?parent=56316"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/categories?post=56316"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hollandamerica.com\/blog\/wp-json\/wp\/v2\/tags?post=56316"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}