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