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Bow Ties
with Wild Mushrooms in a Marsalla Wine Sauce
Marsalla wine is commonly used with veal and pork. Although you can use a dry
Marsalla, I just love the way meaty wild mushrooms absorb the sweetness of this
wine.
2 tbsp (30 mL)
butter
2 tbsp (30 mL)
Italpasta extra virgin olive oil
3 shallots, finely chopped
3 cloves of garlic, finely chopped
(more or less to taste)
1 ½ cups (375 mL)
cremini
mushrooms, sliced
1 ½ cups (375 mL)
oyster
mushrooms, sliced
1 ½ cups (375 mL)
shiitake
mushrooms, sliced
1 ½ cups (375 mL)
portobello
mushrooms, sliced the same
size as other mushrooms
¼ tsp (50 mL)
salt
pinch black pepper, freshly ground
1 cup (250 mL)
sweet Marsalla wine
1 ½ cups (375 mL) whipping
cream
¼ cup (50 mL)
Parmesan cheese, freshly grated
¼ tsp (1 mL) nutmeg
1
lb Italpasta farfalle or vegetable farfalle
2 tbsp (30 mL) fresh parsley, finely chopped
1 tbsp (15 mL) Parmesan cheese for garnish
Bring a pot of slightly salted water to a boil.
Put the butter and oil in a large skillet and, over medium heat, sauté the
shallots and garlic until they are sizzling. Add the mushrooms and season with
salt and pepper. Continue to sauté until the mushrooms have softened
considerably and most of the liquid has evaporated. Stir or toss often so that
you do not burn the garlic.
Add the wine and continue to cook until the liquid is reduced by ½.
Add cream, Parmesan cheese, and the nutmeg. Stir well and continue to cook
until the sauce has reduced slightly and begins to thicken. Check for seasoning,
then remove from heat and set aside.
When the water comes to a boil, add the pasta and cook al dent. Drain well
then return the sauce to the stove. Bring the sauce back to a boil then add the
pasta. Stir or toss well and, when the pasta is hot, serve with parsley and
freshly grated Parmesan cheese.
Makes 4 to 6 servings
Recipe compliments of
Italpasta |
