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
pinchblack 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 lbItalpasta 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