- 1 cup dried mushrooms such as shitake, porcini, and morel
- 1 cup heavy cream
- 3 tablespoons Ultra Premium Extra Virgin Olive Oil, Coratina is best for this recipe!
- 1/3 cup dry Marsala wine
- 1/2 cup reserved mushroom stock (soaking liquid)
- 2 tablespoons Traditional Style Balsamic Vinegar
- 1 large shallot, sliced thin
- 1 medium red onion, sliced thin
- 1 – 2″ sprig of fresh thyme, leaves only
- kosher salt and fresh ground pepper to taste
- Grated Pecorino Romano cheese
- 600 – 900 grams of fresh pappardelle pasta, or another wide, flat noodle, such as tagliatelle or fettuccine.
- Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside.
- Place a large saute pan over medium heat.
- Add the Coratina, onion and shallot and a small sprinkle of kosher salt.
- Saute slowly until the onions are caramelized, being careful not to burn them.
- This should take approximately 5 minutes until they are golden brown.
- Drain the mushrooms well, reserving the soaking liquid.
- Chop lightly if the pieces are large.
- Add the mushrooms and thyme leaves to the saute pan.
- Saute for another minute and then add the Marsala wine, scraping up any browned bits.
- Bring a large pot of generously salted water to a boil.
- Reduce the wine by half, and add the mushroom stock.
- Continue cooking over medium heat until liquid is again reduced by half.
- Add in the balsamic, and then the heavy cream stirring well to combine.
- Allow to simmer for an additional minute or two, to allow the sauce to thicken.
- Season well with kosher salt and a generous amount of fresh ground pepper.
- Boil the fresh pappardelle in the boiling water for 2-3 minutes.
- Add the cooked, drained pappardelle to the saute 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.
Re-posted from the Veronica Foods blog.