Fettuccine With Mushrooms |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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In 'Rachael Ray's Look + Cook' Ingredients:
salt |
1 lb fettuccine |
1 1/4 lbs mixed mushrooms |
2 -3 garlic cloves, chopped |
1/4 cup extra virgin olive oil |
3 tablespoons chopped fresh thyme |
2 tablespoons thinly sliced fresh sage leaves (or 2 t. rubbed sage or ground dried sage) |
black pepper |
freshly grated nutmeg |
1/2 cup marsala wine or 1/2 cup dry white wine |
1/2 cup cream (or 1 c. ricotta) |
freshly flat leaf parsley, chopped |
grated pecorino romano cheese |
Directions:
1. Bring a large pot of water to a boil for the pasta; add the salt and cook the pasta to al dente (reserve a mug of cooking water just before draining the pasta).
2. Thinly slice the mushrooms, then heat the oil in a large skillet over med-high heat.
3. Add the mushrooms to the pan and saute until deeply browned and tender, 12-15 minutes, add the garlic, thyme, and sage midway.
4. Season the tender mushrooms with salt and pepper and a little freshly grated nutmeg.
5. Deglaze the pan with the Marsala and stir for 30 seconds.
6. Then add the cream; add the reserved starchy pasta cooking water, just enough to thin out the sauce to your liking.
7. Drain the pasta and toss with the sauce, parsley, and cheese (top with ricotta, if using, for mixing into the fettuccine as you eat).
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