Tender Campese with mushrooms and mascarpone sauce
Commitment: easy
Ingredients for 2 people
250 g, 1 pack of Tenerissime Il Campese
150 g mascarpone
100 g porcini mushrooms
80 g chanterelle mushrooms
80 g honey mushrooms
1 clove of garlic
dry white wine
butter
tarragon
lemon
sale
baby
Procedure
Clean the different types of mushrooms and sauté them in a pan with the unpeeled garlic, a knob of butter, and season with salt and pepper, for about 5-6 minutes.
Melt a knob of butter in another pan and brown the chicken pieces, turning them to brown them evenly, for about 3-4 minutes. Season with salt and pepper, add a splash of white wine, and continue cooking for another 8-9 minutes.
Set the chicken slices aside and, in the same pan, mix the mascarpone with the cooking juices until well melted.
Serve the Tenerissime Il Campese with the mushrooms and mascarpone sauce, garnished with a teaspoon of chopped tarragon and a grating of lemon zest.