Pasta With Porcini Mushroom Sauce
- Ready In:
- 1 ounce dried porcini mushrooms (about 2/3 cup)
- 2 tablespoons butter
- 1 small onion, diced
- 1⁄2 teaspoon chopped dried rosemary
- 1⁄4 cup marsala
- 1 tablespoon tomato paste
- 1 cup heavy cream
- 1 tablespoon choppped fresh parsley
- salt and pepper
- 1⁄2 lb whole wheat pasta
- 1⁄4 - 1⁄2 cup grated parmesan cheese
- Break each mushroom into 2 or 3 pieces.
- Soak them in 1 cup of hot water for at least 20 minutes.
- Melt the butter in a saucepan large enogh to hold the cooked pasta.
- Saute the onions and rosemary in the butter for several minutes, until the onion is translucent.
- Mix in the marsala and cook for 2 more minutes.
- Drain the mushrooms through a coffee filter or several paper towels and reserve the liquid.
- Add 1/2 cup of the mushroom water, all of the mushrooms, and the tomato paste to the sauteed onions. Simmer.
- Mix the cream and parsley into the mushroom sauce and lower the heat to a simmer.
- Add salt and pepper to taste.
- Cook pasta according to package directions.
- When pasta is el dente, drain and add it to the mushroom sauce in the saucepan.
- Add the cheese and toss everything to coat the pasta evenly.
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Mmm! I made this recipe a few years ago, but my husband and I found it a little too sweet, and not enough salt. I was craving a dish that was made like this for me in Sorrento, so decided to try it again though. I left out the Marsala, and added 1/4 tsp of salt to the sauce just before putting in the parmesan. We still felt it needed a bit more salt, but not much - so perhaps 1/3 tsp if you are going to use unsalted butter. Other than that, I stuck to the recipe using the max recommended amounts (1/2 cup mushrooms, 1/2 cup parmesan) It was very rich and filling - much like the one I had in Sorrento, so fully filled my craving! Oh yes, I also used a mix of Oyster, Porcini, Chanterelle & Shiitake mushrooms; it tasted really nice, but I must admit I'm very partial to porcini's still.