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Category: Pasta
Prep Time: Cook Time: Total Time:
3 tablespoons extra virgin olive oil, divided
6 tablespoons butter, divided
1 pound crimini mushrooms, sliced
3 shallots, halved and thinly sliced
1 pound fettuccine, regular or whole wheat
2 tablespoons fresh thyme, finely chopped
Salt and pepper
1 rounded tablespoon flour
1/3-1/2 cup Marsala wine
1 cup chicken stock
1/2 cup heavy cream
1 cup panko breadcrumbs
4 cloves garlic, finely chopped or grated
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup flat leaf parsley, chopped
Bring a large pot of water to a boil for the pasta.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 3 tablespoons butter and melt until it foams. Add the mushrooms and brown for about 12 minutes, until golden. Add the shallots and season with thyme, salt and pepper. Stir for 3 minutes more; sprinkle in the flour, then add the Marsala and reduce for 1 minute. Add the stock and cream and simmer to thicken for a couple minutes more.
Meanwhile, in a medium size skillet, melt the remaining butter into the remaining olive oil. Add breadcrumbs and garlic and brown until nutty and fragrant. Remove from the heat, let cool for a couple of minutes, then add the cheese and parsley and season with black pepper.
When you add the shallots to the mushrooms, drop the fettuccine and cook to al dente, 8-9 minutes. Reserve a little of the starchy cooking water; drain, toss with the sauce and serve topped with breadcrumbs. Serves 4
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CREAMY MUSHROOM AND MARSALA FETTUCCINE WITH GARLICKY BREADCRUMB TOPPING
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Category: Pasta
Prep Time: Cook Time: Total Time:
3 tablespoons extra virgin olive oil, divided
6 tablespoons butter, divided
1 pound crimini mushrooms, sliced
3 shallots, halved and thinly sliced
1 pound fettuccine, regular or whole wheat
2 tablespoons fresh thyme, finely chopped
Salt and pepper
1 rounded tablespoon flour
1/3-1/2 cup Marsala wine
1 cup chicken stock
1/2 cup heavy cream
1 cup panko breadcrumbs
4 cloves garlic, finely chopped or grated
1/2 cup grated Parmigiano Reggiano cheese
1/4 cup flat leaf parsley, chopped
Bring a large pot of water to a boil for the pasta.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 3 tablespoons butter and melt until it foams. Add the mushrooms and brown for about 12 minutes, until golden. Add the shallots and season with thyme, salt and pepper. Stir for 3 minutes more; sprinkle in the flour, then add the Marsala and reduce for 1 minute. Add the stock and cream and simmer to thicken for a couple minutes more.
Meanwhile, in a medium size skillet, melt the remaining butter into the remaining olive oil. Add breadcrumbs and garlic and brown until nutty and fragrant. Remove from the heat, let cool for a couple of minutes, then add the cheese and parsley and season with black pepper.
When you add the shallots to the mushrooms, drop the fettuccine and cook to al dente, 8-9 minutes. Reserve a little of the starchy cooking water; drain, toss with the sauce and serve topped with breadcrumbs. Serves 4
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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