Fettuccine with Mushroom Marsala
Description
This pasta can be served as a side or the main dish. It's a delicious, quick meal to make and is very economical. Serve with bread and a salad. You can use vegetable stock to make it a vegetarian dish.
Ingredients
1/2 lb. fettuccine
1 T. olive oil
1 T. butter
1 large shallot, minced
1 large garlic clove, minced
8 oz. assorted mushrooms, sliced
1/3 c. Marsala wine
1/3 c. chicken stock
freshly squeezed juice of 1/2 lemon
1/2 t. Wondra flour
1/3 c. heavy cream
several sprigs of fresh thyme, leaves stripped from the stalks
salt and fresh ground black pepper
freshly chopped parsley
freshly grated Parmesan, for garnish
Directions
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In a heavy pot, melt butter and olive oil; saute shallot and garlic for a few minutes.
Add mushrooms; saute, stirring often, 5 - 8 minutes, until mushrooms are just tender. If the pot seems too dry, add a little more olive oil.
Boil salted water for fettuccine. Cook al dente, according to package directions. While getting fettuccine started, make the sauce.
Add Marsala wine into the hot pot; let it evaporate for a minute; add chicken stock, thyme, lemon juice, salt and pepper. Let sauce simmer; reduce for a few minutes. Sprinkle in a little Wondra flour, to thicken; blend in. (Wondra flour is a wonder-it doesn't clump in hot or cold liquids!)
Add in cream; bring back to a simmer. Check seasonings; set aside.
When the fettuccine is just ready, either add pasta to the sauce and toss, or place it in a serving bowl and top with the sauce.
Garnish with grated cheese and chopped parsley.
2 servings.