Mushroom Marsala Fettuccine
Description
Special occasions call for special dishes like this one. It tastes like a meal that you would enjoy in a fancy restaurant, but it's an easy one to make at home.
Ingredients
1/3 lb. fettuccine pasta
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 (or vegetable stock for a vegetarian dish)
freshly squeezed juice from 1/2 lemon
1/2 t. Wondra flour*
1/3 c. heavy cream
several sprigs of fresh thyme, stems discarded
salt and freshly ground black pepper
chopped parsley, for garnish
freshly grated Parmesan cheese, for garnish
Directions
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In a heavy pot or Dutch oven, melt butter with olive oil; saute the shallot and garlic for several minutes. Add mushrooms; saute about 5 - 8 minutes, stirring often, until mushrooms are just tender. If the pot is too dry, add a bit more olive oil.
Add the wine; let it evaporate for 1 minute; add chicken stock, thyme, lemon juice, salt and pepper. Let sauce simmer and reduce for several minutes.
Sprinkle in Wondra flour; stir in. Add cream; bring back to a simmer. Season to taste. Set aside while cooking the fettuccine.
While sauce is cooking, boil the pasta in well salted water according to package directions until it's al dente., about 8-10 minutes. When it's just al dente, add it to the sauce; toss well, or transfer the pasta to a serving bowl and top with the sauce.
Serve, garnished with Parmesan cheese and parsley.
2 servings.
* Wondra flour dissolves instantly in hot or cold liquids with no clumps. It’s great to slightly thicken a sauce.