This recipe features a rich and flavorful sauce made with wild mushrooms, balsamic vinegar, and heavy cream. The earthy notes of the mushrooms complement the sweetness of the balsamic vinegar, creating a delicious and satisfying pasta dish.
Ingredients:
- 16 ounces, penne pasta (or your preferred pasta)
- 1 cup, dried mushrooms (shitake, porcini, morel, or a combination)
- 1 cup, heavy cream
- 3 tablespoons, olive oil
- 1/3 cup, dry Marsala wine
- 1/2 cup, reserved mushroom soaking liquid
- 2 tablespoons, balsamic vinegar (traditional style)
- 1 large shallot, thinly sliced
- 1 medium red onion, thinly sliced
- 1-2 inch sprig, fresh thyme leaves
- Kosher salt, and freshly ground black pepper
- Grated Pecorino Romano cheese
Instructions:
- Rehydrate mushrooms: In a small bowl, pour 1 cup boiling water over the dried mushrooms. Let them soak for at least 15 minutes, or until softened. Reserve the soaking liquid.
- Sauté onions: Heat olive oil in a large sauté pan over medium heat. Add the shallots and red onions, with a pinch of salt. Sauté slowly for about 5 minutes until caramelized and golden brown.
- Prepare mushrooms: Drain the soaked mushrooms, reserving the liquid. Roughly chop the mushrooms if they are large.
- Cook mushrooms and deglaze: Add the chopped mushrooms and thyme leaves to the pan with the onions. Sauté for another minute. Add the Marsala wine and scrape up any browned bits from the bottom of the pan.
- Reduce and simmer sauce: Reduce the Marsala wine by half. Then, add the reserved mushroom soaking liquid and cook until the liquid is reduced by half again. Stir in the balsamic vinegar and heavy cream. Simmer for 1-2 minutes, to thicken the sauce. Season with salt and pepper, to taste.
- Cook pasta: While the sauce simmers, bring a large pot of salted water to a boil. Cook your chosen pasta according to package instructions, until al dente.
- Assemble and serve: Drain the cooked pasta and add it directly to the pan with the sauce. Toss, to coat the pasta evenly. Simmer for another minute, to allow the flavors to meld.
- Garnish and enjoy: Serve the pasta with a generous helping of grated Pecorino Romano cheese.