Pappardelle With Mushroom Marsala Sauce

Pappardelle With Mushroom Marsala Sauce

Pappardelle are thick strips of fresh pasta, which are topped with a sauce of tender, mixed mushrooms, cream, and Marsala wine in this great recipe. You can simplify the recipe by buying a good quality papparadelle already made, and simply prepare the sauce to top. Use a mix of mushrooms to create a depth of flavor, and if you have trouble finding the dried porcini, you can eliminate them, but they do add a richness to the sauce.

Serves 4
by Deborah Mele

Pappardelle:

3 Extra Large Eggs

2 Cups All-Purpose Flour

Dash Of Salt

Mound the flour onto a large board, making a hollow in the center. Break the eggs one at a time, mixing the egg into the flour with a fork. Once all the eggs have been incorporated into the flour, begin to knead with your hands until the dough is stiff and elastic. Cover with plastic wrap and let sit 30 minutes before using. Roll out to a thickness of 1/8 of an inch by hand or with a pasta roller. Cut into strips 1 inch thick. Refrigerate until you are ready to cook.

Mushroom Marsala Sauce:

1 Pound Mixed Mushrooms (Portabella, Porcini, Shitake, Cremini, or Button Mushrooms)

1/2 Cup Finely Chopped Onions

2 Cloves Garlic, Peeled And Finely Chopped

4 Tablespoons Dried Porcini Mushrooms

2 Tablespoons Olive Oil

2 Tablespoons Softened, Unsalted Butter

1 Teaspoon Fresh Thyme, Finely Chopped

Salt & Pepper

1/2 Cup Dry Marsala Wine

1/2 Cup Beef Broth

3/4 Cup Heavy Cream

1/4 Cup Fresh Parsley, Finely Chopped

Wash, dry and coarsely chop the fresh mushrooms. Soak the dried mushrooms in 1/2 cup of warm water for 20 minutes. Strain the liquid, reserve, and finely chop the mushrooms. In a heavy saucepan, heat the oil and butter and cook the onions until they are translucent and soft. Add the garlic and cook another minute or two. Add the mushrooms, and cook for about 5 minutes, or until the mushrooms are cooked and beginning to brown. Add the thyme, dried porcini, salt and pepper. Add the marsala wine, reserved mushroom water, and broth and cook until reduced by half. Add the cream, and cook until the sauce has thickened.

Cook the pasta in boiling, salted water until it is cooked al dente. (About 2 to 3 minutes). Once cooked, drain, and add the pasta to the saucepot. Cook a couple of minutes, stirring the sauce with pasta to coat. Serve hot, topped with some fresh, chopped parsley.

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