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Double Mushroom and Marsala Cream Fettuccine Recipe

   
 

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     Double Mushroom and Marsala Cream Fettuccine

Category   Entrees - Maindishes
Sub Category   None
Servings   4

Ingredients
3 cups chicken broth
1 oz dried porcini mushrooms
Salt & pepper
1 lb fettuccine pasta
1/4 cup extra virgin olive oil
1 lb cremini mushrooms, thinly sliced
2 tbsp thinly sliced fresh sage or 2 tsp dried sage
1/2 cup Marsala wine
1/2 cup heavy cream
 
1 cup grated pecorino-romano cheese, plus more to pass around table

Instructions
In a medium saucepan, combine the chicken stock and porcinis and let steep over low heat.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.
While the pasta is working, in a large skillet, heat the olive oil, 4 turns of the pan, over medium-high heat. Add the creminis and cook, stirring occasionally, until tender, about 8 mins; season with salt, pepper and the sage. Stir in the marsala and cook for 1 min.
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 mins. Add the pasta and cheese and toss.


Originally Submitted
8/12/2010





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