Boscaiola Sauce

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Initial version

Authored by Steve

Ingredients

  • 4 TBL EVOO
  • 2 Shallots Sliced
  • 1 Bunch of Asparagus bottoms discarded and cut into 1/2 inch pieces
  • About 8oz of Sliced Mushrooms
  • 5 or 6 Sliced Sun-Dried Tomatoes (Optional) Optional
  • 3 c of Basic Marinara Sauce
  • 1/2 to 1 Cup of Mascarpone Cheese

Instructions

1

Heat a large sauté pan over medium heat. Add EVOO. Sauté shallots until just soft. Add mushrooms and cook for about 3 minutes. Add asparagus and sun-dried tomatoes and sauté for about 1 minute. Add marinara. When simmering stir in mascarpone cheese.