Sunday Supper recipe: Mushrooms and Marsala Fettuccini

Apart from our rss feeds page about potatoes and mushrooms, we have added a regular series of articles to the blog. These two items will feature recipes and useful information about potatoes and mushrooms on a regular basis. We are also planning a further series of articles all about salads from around the world. Now that were are nearly into spring, fresh and interesting salads will feature prominently in most of our diets over the coming months.

Mushrooms and Marsala Fettuccini

Serves: 4 (generously) / Preparation time: 10 minutes / Total time: 45 minutes

2 cups vegetable stock

1 ounce dried mushrooms, such as porcini

Salt

3/4 to 1 pound fettuccini or pappardelle pasta

3 tablespoons butter

3/4 pound cremini or mini portobello mushrooms, thinly sliced

1 small bunch Tuscan (lacinato) kale or Swiss chard, stemmed and thinly sliced

4 shallots, peeled, chopped

2 cloves garlic, peeled, finely chopped

Black pepper

Freshly grated nutmeg

3/4 cup Marsala wine

1 cup heavy whipping cream (or a mix of heavy cream and or half-and-half)

A few sprigs fresh sage, very thinly sliced

Grated Parmesan cheese for serving (about 1/2 cup)

In a small saucepan, place the stock and dried mushrooms. Bring to a low boil. Reduce the heat and simmer about 15 minutes to reconstitute the mushrooms. Strain the mushrooms from the stock and chop. Reserve the stock.

Bring a large pot of water to boil, salt it, add the pasta and cook until al dente. Drain, reserving a little of the cooking water.

While the pasta is cooking, in a large skillet, melt the butter over medium heat. Add the mushrooms and increase the heat to medium-high. Cook, stirring occasionally, until the mushrooms darken, about 7 to 8 minutes. Add the kale, shallots and garlic; season with salt, pepper and nutmeg to taste.

Cook for about 7 minutes longer, then stir in the wine. Add the chopped reconstituted mushrooms and all but 1/4 cup of the mushroom-infused stock.

Stir in the cream and cook to reduce and thicken. Toss the pasta with the sauce, adding the reserved pasta cooking water if the sauce is too thick to coat the pasta nicely. Garnish with the sage and serve with the cheese on the side.

Adapted from Rachel Ray magazine, February 2011 issue. Tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis based on 3/4 pound pasta and using mix of heavy cream and half and half. 604 calories (34% from fat), 24 grams fat (13 grams sat. fat), 81 grams carbohydrates, 23 grams protein, 553 mg sodium, 66 mg cholesterol, 6 grams fiber.

Recipes for Mushrooms with Bill & Sheila

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