Shells with Mushroom Ragout and Burrata
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Shells with Mushroom Ragout and Burrata 3 lb. Barilla Medium Shells 1½ cups onion, diced 3 oz.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at marketing.barillafoodservicerecipes.com.
Cooking tools:
- Kitchen scale
- Pot
- Saute pan
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Mixing bowl
- Colander
- Wooden spoon
- Slotted spoon
- Ladle
- Serving bowl
Ingredients
- 3 lb. Barilla Medium Shells
- 1½ cups onion, diced
- 3 oz. dried porcini, reconstituted in water
- 6 cups mushroom or vegetable broth
- 1½ lb. burrata, chopped
- ½ cup flat leaf parsley, chopped
- ¾ extra virgin olive oil
- 3 ea. Shitake, sliced thin
- 3 cups white wine
- salt
- black pepper
- 6 tbsp. white truffle butter
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