Fettuccine With Mushrooms
Total Time: 45 mins
Preparation Time: 30 mins
Cook Time: 15 mins
Ingredients
- Servings: 4
- salt
- 1 lb fettuccine
- 1 1/4 lbs mixed mushrooms
- 2 -3 garlic cloves, chopped
- 1/4 cup extra virgin olive oil
- 3 tablespoons chopped fresh thyme
- 2 tablespoons thinly sliced fresh sage leaves (or 2 t. rubbed sage or ground dried sage)
- black pepper
- freshly grated nutmeg
- 1/2 cup marsala wine or 1/2 cup dry wine
- 1/2 cup cream (or 1 c. ricotta)
- freshly flat leaf parsley, chopped
- grated pecorino romano cheese
Recipe
- 1 bring a large pot of water to a boil for the pasta; add the salt and cook the pasta to al dente (reserve a mug of cooking water just before draining the pasta).
- 2 thinly slice the mushrooms, then heat the oil in a large skillet over med-high heat.
- 3 add the mushrooms to the pan and saute until deeply browned and tender, 12-15 minutes, add the garlic, thyme, and sage midway.
- 4 season the tender mushrooms with salt and pepper and a little freshly grated nutmeg.
- 5 deglaze the pan with the marsala and stir for 30 seconds.
- 6 then add the cream; add the reserved starchy pasta cooking water, just enough to thin out the sauce to your liking.
- 7 drain the pasta and toss with the sauce, parsley, and cheese (top with ricotta, if using, for mixing into the fettuccine as you eat).
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