The Goodrums

Continual blog slackers lately. Ugh. No time to keep up. Here's a recipe we stumbled across lately that gets two thumbs up.

Mushroom and Marsala Cream Fettuccine

Ingredients
3 c. chicken stock
1 oz. dried porcini mushrooms
Salt and pepper
1 lb. fettuccine pasta
1/4 c. olive oil
1 lb. cremini mushrooms, thinly sliced
2 tbsp. thinly slices fresh sage
1/2 c. marsala wine
1/2 c. heavy cream
1 c. grated pecorino-romano cheese, plus extra for the table

Instructions

1. In a medium saucepan, combine the chicken stock and porcinis and let steep over low heat.


2. Bring a large pot of salted water to a boil, add the pasta and cook until al dente. Drain.


3. While the pasta cooks, heat the oil in a pan over medium-high heat. Add the creminis and cook, stirring occasionally until tender, about 8 minutes; season with salt, pepper and the sage. Stir in the marsala wine and cook for 1 minute.


4. Using a slotted spoon, remove the porcinis. Strain the chicken stock and reserve 2 cups. Finely chop the porcinis and add to the cremini mixture. Stir in the reserved chicken stock. Stir in the cream and cook until thickened, about 10 minutes.


5. Add the pasta and cheese and toss.