Friday, February 17, 2012

Fettuccine with Mushroom Marsala

I love chicken marsala but sometimes I just don't want the chicken. I just want the mushrooms and sauce. And I want it everywhere! Thankfully, I have this recipe to quell my addiction. Chock-full of mushrooms and an oh-so-good-and-tasty sauce, this will probably land in your weekly dinner rotation in no time.

Fettuccine with Mushroom Marsala 
Serves 2

1/3-1/2 lb fettuccine
1 tbsp olive oil
1 tbsp butter
1 large shallot, minced
1 large clove of garlic, minced
8 oz assorted mushrooms, sliced
1/3 cup Marsala wine
1/3 cup chicken stock
Juice of 1/2 lemon
1/2 tsp of cornstarch (blended with water)
1/3 cup heavy cream
several sprigs of fresh thyme, leaves stripped from the stalks
salt and fresh cracked pepper
Chopped parsley 
Freshly grated Parmesan for garnish 

In a heavy pot melt and butter and olive oil and saute the shallot and garlic for a few minutes.

Add in the mushrooms and saute, stirring often, for about 5 to 8 minutes, until the mushrooms just tender.  If the pot seems too dry, add a little more olive oil.

Add the Marsala into the hot pot and let it evaporate for a minute, then add the chicken stock, thyme, lemon juice, salt and pepper.

Let the sauce simmer and reduce for a few minutes.  Sprinkle in a dash of cornstarch (blended with water) and blend in.

Add in the cream, and bring back to a simmer.  Check for seasoning and set aside while you cook the fettuccine.

When the fettuccine is just al dente, either add it to the sauce and toss well, or put it in a serving bowl and top with the sauce. Garnish with cheese and parsley.

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