Paula was home tonight. She is still recuperating from her surgery. I had found this recipe several months ago but I never made it. With all the rain, it seemed like a good night to make us a treat for dinner. Both of us really enjoy mushrooms and this dish really sounded tasty when I read about it. I reduced the quantity a little since I was just making it for two. The quantities below are what I used to make the dish. We enjoyed the meal with a little red wine and then played a game of Scrabble. Paula really loves playing Scrabble so we have been playing it in the evenings as a break from watching a movie or baseball game. Anyway, if you like mushrooms, here is what you will need to make this dish for two…
- 3/4 cups of chicken stock or broth
- 1-oz. package of dried porcini mushrooms
- 1 tablespoon of olive oil
- 1 tablespoon of butter
- 1/2 pound of fresh cremini mushrooms, thinly sliced
- 1 tablespoons of fresh thyme leaves, chopped
- 1/2 of a yellow onion, finely chopped
- 1 rib of celery from the heart, very thinly sliced
- 2 cloves garlic, chopped
- 1/4 teaspoon crushed red pepper
- Salt and pepper
- 1/2 tablespoon of tomato paste
- 1/2 cup of marsala
- 1/3 cup heavy whipping cream
- About 1/8 tsp. freshly grated or ground nutmeg
- 1/2 pound of pappardelle
- 1/4 cup of freshly grated Parmigiano-Reggiano
Bring a large pot of water to a boil for the pasta.
In a small saucepan, bring the stock and dried porcini mushrooms to a boil over high. Reduce the heat to low and let simmer until the mushrooms soften, about 5 minutes.
In a large skillet with a lid, heat the oil, two turns of the pan, over medium-high. Melt the butter into the oil. When the butter foams, add the fresh cremini mushrooms and the thyme. Cook, stirring often, until the mushrooms are fragrant and evenly browned, about 10 minutes. Add the onion, celery, garlic and crushed red pepper and season with salt and pepper. Partially cover and cook, stirring the sauce occasionally, until the vegetables soften, about 3 to 5 minutes.
Using a slotted spoon, transfer the softened porcini to a cutting board. Chop and add to the sauce.
Mix the tomato paste into the sauce, then the marsala wine. Pour in the porcini stock, leaving behind any grit on the bottom of the pan. Bring the sauce to a simmer. Add the cream and nutmeg and reduce the heat to low. Let simmer while the pasta cooks.
Salt the boiling water, add the pasta and cook until almost al dente. Reserve about 1/2 cup of the starchy cooking water before you drain the pasta. Toss the pasta, cooking water and 1/2 cup cheese with the sauce. Season with salt and pepper as needed. Serve in shallow bowls. Pass more cheese at the table for topping.
This was really tasty. The mushrooms and the mushroom broth really give it a lot of flavor. Adding the cream gives helps the sauce to stick to the noodles. If you wish, a salad would go well with this dish.