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.
Place mushrooms in a small bowl and pour a cup of boiling water over the mushrooms. Set aside.
Place a large sauté pan, over medium heat. Add the UP EVOO, onion and a sprinkle of salt.
Sauté slowly until the onions are caramelized for approximately 5 minutes until they are golden brown.
Drain the mushrooms well reserving the liquid they were soaking in.
Chop 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.
Meanwhile, bring a large pot of salted water to a boil.
Reduce the wine and mushroom mixture by half then add the mushroom stock.
Continue cooking over medium heat until liquid is again reduced by half. Add in the champagne balsamic then the heavy cream stirring well.
Allow to simmer for an additional minute or two, to allow the sauce to thicken. Season well with salt and fresh ground pepper.
Add your pasta to the boiling salted water and cook until al dente.
Add 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.
Serve with grated fresh Pecorino Romano cheese and a fine Pinot Gris, Pinot Blanc or Chardonnay,
Ingredients
Directions
Place mushrooms in a small bowl and pour a cup of boiling water over the mushrooms. Set aside.
Place a large sauté pan, over medium heat. Add the UP EVOO, onion and a sprinkle of salt.
Sauté slowly until the onions are caramelized for approximately 5 minutes until they are golden brown.
Drain the mushrooms well reserving the liquid they were soaking in.
Chop 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.
Meanwhile, bring a large pot of salted water to a boil.
Reduce the wine and mushroom mixture by half then add the mushroom stock.
Continue cooking over medium heat until liquid is again reduced by half. Add in the champagne balsamic then the heavy cream stirring well.
Allow to simmer for an additional minute or two, to allow the sauce to thicken. Season well with salt and fresh ground pepper.
Add your pasta to the boiling salted water and cook until al dente.
Add 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.
Serve with grated fresh Pecorino Romano cheese and a fine Pinot Gris, Pinot Blanc or Chardonnay,
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