I love comfort food and I love any kind of pasta. This is a classic Italian comfort food pasta dish. My friends and family ask me to make it for them, time and time again. Wild mushrooms are in season in the fall, and this is the perfect recipe to take advantage of this unique harvest. Here is my simple and delicious recipe - I hope you enjoy it.
Ingredients:
1/4 cup olive oil
1 lb of your favourite assorted wild mushrooms, cleaned, washed
and chopped, such as portobello, button, shiitake, oyster,
chantrelle.
1 clove garlic, finely diced
1 small shallot, finely diced
salt and fresh ground pepper to taste
1/2 cup Marsala wine
2 cups whipping cream
1/2 cup chopped fresh parsley
1 lb tagliatelle pasta
salt for the pasta water, about 2 tsp
1 cup grated Parmesan cheese
Tagliatelle is the name given in northern Italy to fettuccine.
Any other pasta can be used, but it should be hearty enough to
absorb the wonderful sauce.
Set a large pot of water with salt added to boil over high
heat, and cover with a lid. Place a large saucepan over
medium-high heat. When hot, add the olive oil and the mushrooms
and sauté the mushrooms until nearly cooked through, about 3-4
minutes. Add the garlic and the shallot, and cook for another 3
minutes or so. Add the Marsala, and cook for another 30 seconds
to a minute to reduce the liquid, and then add the cream and
the parsley. Reduce to a medium-low heat and allow the mixture
to cook until the sauce has reduced and thickened, 6 to 10
minutes or so.
Meanwhile, cook the pasta in the boiling, salted water until
tender but still firm, al dente. Drain the pasta when done, and
add it to the mushroom mixture and toss well to combine. Serve
in pasta bowls and garnish with parmesan cheese to taste.
This dish should be accompanied by a nice salad of peppery
greens with a simple vinaigrette, and a glass of your favourite
wine.
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