Double Mushroom and Marsala Cream Fettuccine

Double Mushroom and Marsala Cream Fettuccine

Once again, Manly is out of town on business so I got to have pasta night. There's always a silver lining in there somewhere! I had this Rachel Ray version tucked away for just such an occasion and it was very very good. I've always loved the combination of mushrooms and Marsala or mushrooms and Sherry or mushrooms with wine or...yeah I really like! This is easy, quick, full of wonderful flavor and very satisfying comfort food. Enjoy!

Recipe:Double Mushroom and Marsala Cream Fettuccine

Ingredients

3 cups chicken stock
1 ounce dried porcini mushrooms (a generous handful)
Salt and pepper
1 pound fettuccine pasta
1/4 cup extra-virgin olive oil (EVOO)
1 pound cremini mushrooms, thinly sliced
2 tablespoons thinly sliced fresh sage or 2 teaspoons dried sage
1/2 cup marsala wine
1/2 cup heavy cream (eyeball it)
1 cup grated pecorino-romano cheese, plus more to pass around the table

Directions

In a medium saucepan, combine the chicken stock and porcinis and let steep over low heat.


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


While the pasta is working, in a large skillet, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the creminis and cook, stirring occasionally, until tender, about 8 minutes; season with salt, pepper and the sage. Stir in the marsala and cook for 1 minute.


Using a slotted spoon, remove the porcinis. Strain the chicken stock and reserve 2 cups. Finely chop the porcinis and add to the cremini mixture; stir in the reserved chicken stock. Stir in the cream and cook until thickened, about 10 minutes. Add the pasta and cheese and toss.