This delicious pasta entrée is so hearty that you almost wouldn't believe that it's vegetarian. Fresh cremini mushrooms, porcini, onions, carrots, and bell peppers are cooked together in a fresh tomato sauce to make this rich mushroom Bolognese.
Nutritional facts
Protein
21g
Carbs
96g
Calories
750
Fat
36g
Ingredients
Bay Leaf, Canned Tomatoes, Cavatelli Pasta, Cremini Mushrooms, Extra Virgin Olive Oil, Garlic, Heavy Cream, Parmesan Cheese, Porcini Mushrooms, Ricotta Cheese, Shallots, Shiitake Mushrooms, Sweet Onion, Thyme, White Wine
Reviews
3.5
Based on 308 reviews
Marc Forgione is an acclaimed American chef and restaurateur known for his bold, modern approach to American cuisine. A native of Bellerose, New York, Forgione began cooking alongside his father, culinary legend Larry Forgione, at just 16. After earning a degree from the University of Massachusetts Amherst, he honed his skills under celebrated chefs such as Kazuto Matsusaka, Patricia Yeo, and Laurent Tourondel, and even trained in France under Michelin-starred chef Michel Guérard. Forgione gained national recognition after winning Season 3 of *The Next Iron Chef* in 2010 and has since become a fixture in New York City’s dining scene with restaurants including Restaurant Marc Forgione in Tribeca, Peasant in Nolita, and One Fifth.
Throughout his career, Chef Forgione has garnered numerous accolades, including a Michelin star three years in a row and a two-star review from *The New York Times*. His culinary leadership helped expand the BLT Restaurant Group and later led to the opening of his own successful ventures like American Cut and Khe-Yo. Recognized as a “Rising Star” by multiple industry authorities, Forgione continues to influence the modern American dining experience. His cookbook, Marc Forgione: Recipes and Stories from the Acclaimed Chef and Restaurant, captures his signature style and philosophy, solidifying his reputation as one of the most innovative chefs of his generation.
You can find Marc Forgione’s meals in...