Wild Mushroom Filling and Brown Butter & Pine Nut Sauce

By Holland America Line  ·  May 2020

Interested in experiencing America’s Test Kitchen? You can with Holland America Line, which is hosting specially themed cruises alongside editors, authors and special guest experts. In the meantime, why not test your own skills with this Holland America recipe, from America’s Test Kitchen to yours!


Wild Mushroom Filling

Makes about 2 1⁄2 cups. NOTE: Reserve the porcini soaking liquid for soups or rice dishes.

  • 1 ounce dried porcini mushroom
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 10 ounces fresh domestic mushrooms or fresh wild mushrooms, cleaned and minced
  • 1⁄4 cup minced fresh parsley
  • Salt and pepper
  • 1 cup ricotta cheese
  • 1⁄3 cup grated Parmesan cheese
  • 1 egg yolk

Brown Butter & Pine Nut Sauce

  • 1⁄2 cup pine nuts
  • 8 tablespoons butter
  • Salt
  • 1⁄4 cup minced fresh parsley
  • Grated Parmesan cheese


Wild Mushroom Filling

Makes about 1 cup

  1. Cover porcini with boiling water and soak 30 minutes. Drain and reserve liquid for another use. Mince porcini and set aside.
  2. 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, 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper and cook until liquid evaporates, about 2 minutes.
  3. 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.

Brown Butter & Pine Nut Sauce

  1. 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.
  2. 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 1⁄2 teaspoon salt. Toss with pasta and serve with grated Parmesan cheese.




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