Pasta with marsala and wild mushrooms

2 servings

Ingredients

Quantity Ingredient
½ cup Dried porcini mushrooms
1 cup Cold water
½ tablespoon Olive oil
½ tablespoon Butter
¼ cup Shallots, chopped (2-3)
1 tablespoon Garlic, minced
¼ pounds Assorted wild mushrooms
3 teaspoons Salt
¼ teaspoon Pepper
½ cup Marsala wine
2 tablespoons Half-and-half
½ pounds Fettuccine or other long pasta
⅓ cup Grated Parmesan cheese

Directions

1. Soak the porcini in the water for 30 minutes. Lift the mushrooms from the soaking water, squeezing them over the water to return any liquid to the cup; dice the mushrooms. Strain the porcini water through a fine-mesh sieve and reserve.

2. In a medium skillet, heat the olive oil and butter until the butter foams. Add the shallots and saut‚ until softened, 3-4 minutes. Add the garlic and saut‚ over low heat until the garlic begins to turn golden, 2 minutes.

3. Add the porcini and other mushrooms and saut‚ for 2-3 minutes. Add 1 tsp salt, pepper, and the porcini water. simmer until the liquid is reduced by two-thirds, about 5 minutes. Add the marsala, and simmer until the liquid is further reduced by half, about 2-3 minutes. Add the half-and-half; simmer for a few seconds. Remove from the heat.

Can be prepared up to 1 hour ahead. Reheat sauce before using.

4. Bring a large pot of water to a rolling boil. Add the remaining 2 tsp salt and the pasta. Cook until the water return to a boil, then cook until tender.

5. Drain the pasta and add it to the sauce. Remove the sauce from the heat. Add the cheese; toss and serve hot.

The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 134-135 Submitted By DIANE LAZARUS On 10-04-95

Related recipes