Pages

12 October 2015

Dishes with Dee: Creamy Mushroom Marsala

Last week there was definitely a change in the air. Like literally, you guys, it got colder. Colder weather always gets me excited for this time of year. I love the leaves changing and football on tv with open windows and a warm blanket. It is just so cozy.

You know what else is perfect for this time of year? Comfort food. I posted about this lightened up version here, and this restaurant serving awesome comfort food here.

To me, pasta is everything comfort. Especially when you pair it with earthy mushrooms and rich sage. So, this delicious pasta recipe is just in time for crisp fall nights that have you curled up on the couch with a glass of red and fuzzy socks.

Creamy Mushroom Marsala





Here's what ya need:

1 tbsp olive oil
1 shallot- diced
2 garlic cloves- minced
4 tbsp sage- roughly chopped
8 oz baby bella mushrooms- sliced, stems removed and chopped
1 pkg dried shitake mushrooms- reconstituted (direction in step 1)
1 pkg dried porcini mushrooms- reconstituted (direction in step 1)
1 c. chicken stock
1/4 c. mushroom stock (you'll get it from reconstituting the mushrooms- directions in step 1)
1 c. dry marsala wine
2 tbsp butter
1/2 c. heavy cream
fresh cracked black pepper
shredded romano cheese
1 lb-pasta cooked
1/4 c. starchy water from cooking the pasta



And here's what ya do:

1. Prepare the mushrooms: For the fresh bellas, trim the stems down to the caps, slice the caps into about 1/4 inch slices. Roughly chop the stems and set aside for the sauce. For the dried mushrooms, empty the contents of each dried mushroom package into a separate small bowl of room temperature water. Allow the mushrooms to soak for 30 minutes in order to reconstitute. Remove mushrooms from their soaking liquid and reserve 1/8 cup of both liquids. Note: A lot of directions will tell you to use hot water for dried mushrooms. I use room temperature because it allows the mushrooms to retain more of their flavor and works in effectively the same amount of time. The liquid is awesome for sauces and soups, as you'll see in this recipe.

2. Heat oil in a large skillet over medium-high heat. Add the garlic, shallots, and mushroom stems and cook until fragrant, about 4-5 minutes. Add chicken stock and continue cooking on medium high heat until stock comes to a boil. Cook 3 more minutes. Add butter and swirl until melted. Add the marsala wine, all the mushrooms, and the soaking liquid from the dried mushrooms. Bring the liquid to a boil, stirring the mushrooms occasionally. Once the sauce is boiling, reduce the heat to medium, add salt, pepper and 1 Tbsp of chopped sage and simmer until liquid reduces by about half.

3. Meanwhile, cook and drain pasta reserving 1/4 c. of the starchy pasta water.

4. Whisk 1/2 c. of heavy whipping cream into the mushrooms and sauce and add 1 more Tbsp of sage. Allow the sauce to simmer gently another 3-4 minutes for the sauce to thicken. Then, add the starchy pasta water and simmer a few more minutes while the sauce continues to thicken slightly.

5. Serve over pasta and top with remaining sage, freshly cracked black pepper, and plenty of romano cheese.

6. Enjoy with friends and feel all warm and happy.








Wine Pairing:*
Santo Cristo Garnacha. Get it at Oakley Wines for $13.99




*When possible, I will share the wine that I paired with dinner that night since I've got the inside scoop, now.




No comments:

Post a Comment