A hearty and comforting dish that showcases the earthy and savoury flavours of mushrooms, garlic, and thyme, enhanced by Olive the Best French Champagne Balsamic and Ultra Premium Extra Virgin Olive Oil.
Prep Time10 minsCook Time10 minsTotal Time20 mins
16 oz penne pasta or choicewe may have a selection in store -
1 cup dried mushrooms such as shitake, porcini, chantrelle or morel
1 cup heavy cream
⅓ cup dry Marsala wine
½ cup reserved mushroom stock that was used for soaking mushrooms
1 large red onion, thinly sliced
fresh thyme sprig leaves
sea salt and fresh ground pepper to taste
Romano cheese, freshly grated to taste
1Place mushrooms in a small bowl and pour a cup of boiling water over the mushrooms. Set aside.
2Place a large sauté pan, over medium heat. Add the UP EVOO, onion and a sprinkle of salt.
3Sauté slowly until the onions are caramelized for approximately 5 minutes until they are golden brown.
4Drain the mushrooms well reserving the liquid they were soaking in.
5Chop the mushrooms if they are large then add them and the thyme leaves to the sauté pan. Sauté for another minute before adding the Marsala wine, scraping up any browned bits off the pan.
6Meanwhile, bring a large pot of salted water to a boil.
7Reduce the wine and mushroom mixture by half then add the mushroom stock.
8Continue cooking over medium heat until liquid is again reduced by half. Add in the champagne balsamic then the heavy cream stirring well.
9Allow to simmer for an additional minute or two, to allow the sauce to thicken. Season well with salt and fresh ground pepper.
10Add your pasta to the boiling salted water and cook until al dente.
11Add the cooked, drained pasta to the sauté pan. Toss it with the sauce and allow it to simmer in the sauce for an additional minute.
12Serve with grated fresh Pecorino Romano cheese and a fine Pinot Gris, Pinot Blanc or Chardonnay,
Ingredients
16 oz penne pasta or choicewe may have a selection in store -
1 cup dried mushrooms such as shitake, porcini, chantrelle or morel
1 cup heavy cream
⅓ cup dry Marsala wine
½ cup reserved mushroom stock that was used for soaking mushrooms
1 large red onion, thinly sliced
fresh thyme sprig leaves
sea salt and fresh ground pepper to taste
Romano cheese, freshly grated to taste
Directions
1Place mushrooms in a small bowl and pour a cup of boiling water over the mushrooms. Set aside.
2Place a large sauté pan, over medium heat. Add the UP EVOO, onion and a sprinkle of salt.
3Sauté slowly until the onions are caramelized for approximately 5 minutes until they are golden brown.
4Drain the mushrooms well reserving the liquid they were soaking in.
5Chop the mushrooms if they are large then add them and the thyme leaves to the sauté pan. Sauté for another minute before adding the Marsala wine, scraping up any browned bits off the pan.
6Meanwhile, bring a large pot of salted water to a boil.
7Reduce the wine and mushroom mixture by half then add the mushroom stock.
8Continue cooking over medium heat until liquid is again reduced by half. Add in the champagne balsamic then the heavy cream stirring well.
9Allow to simmer for an additional minute or two, to allow the sauce to thicken. Season well with salt and fresh ground pepper.
10Add your pasta to the boiling salted water and cook until al dente.
11Add the cooked, drained pasta to the sauté pan. Toss it with the sauce and allow it to simmer in the sauce for an additional minute.
12Serve with grated fresh Pecorino Romano cheese and a fine Pinot Gris, Pinot Blanc or Chardonnay,
Creamy Pasta with Wild Mushrooms
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