Great Cook Books I Cook (and live) by

  • Big Orange Book by Rachael Ray
  • Giada at Home
  • Jamie at Home
  • Look and Cook by Rachael Ray

Thursday, June 23, 2011

Pasta with mushroom marsala sauce

Oh my gosh people!!!! This one I saw in a Rachael Ray magazine - I tweaked it a little bit - it is fantastic!!!! One of my favourites by far! Try it and give me some feed back K?


1 hand full dried porcini mushrooms, soaked in hot broth until softened. Keep the broth!
1 lb package cremini mushrooms, sliced
olive oil
2 cloves garlic
1/2 white onion, chopped
a bunch of fresh flat leaf parsley, chopped
1 Tblsp flour
1/4 cup marsala
1/4 cup cream
Tagliatelle pasta, 300 g or so for 4 people
parmesan cheese
salt and pepper

In a pot of boiling, well salted water, cook pasta until al dente. In the mean time, bring a large saute pan to medium high heat. Add a splash of oil, and a pat of butter. Add the onions and cook until translucent. At this time add the mushrooms (both the cremini and the porcini). When the mushrooms have caramelized add the garlic. Stir until fragrant. Sprinkle the mushrooms with about a Tblsp flour and stir. Gradually add the marsala, and the broth you soaked the porcini in, being careful not to add the whole thing as there is always some grit on the bottom of the pot. Do not add the grit! Once the sauce has thickened, add the cream - as little or much as you like. Add a generous amount of pepper and a pinch of salt. Add the pasta to the sauce and the fresh parsley. Mix well. Add as much cheese as you desire...I add A LOT!

Play with it! As all my followers know, I do not measure when cooking, so, all my measurements are rough - add more, add less of any of the ingredients - and then, add your own touch! Then, let me know how it goes!


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