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Salsa ai funghi e Marsala Recipe

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This recipe for Salsa ai funghi e Marsala, by , is from Our Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chef Paolo's Cooking School, Lucca, Italy


Mushrooms, marsala, and cream sauce

3/4 lb. fresh button mushrooms
3/4 pint fresh cream
6 oz. grated parmigiano cheese
4 tablespoon Dry Marsala wine
1/2 cup chicken stock
1 clove garlic
2 tablespoons chopped parsley
2 oz butter
2 oz. extra virgin olive oil

Dice pancetta and slice the mushrooms fairly thin.
Place butter and oil in the pan and sizzle pancetta on medium heat for 2-3 minutes.
Add the sliced mushrooms, saute for 2-3 minutes and add the stock.
After 2 minutes add the cream and cook for about 3 more minutes to reduce the cream.
Add parsley, salt and pepper.
Pour freshly cooked pasta in the sauce, mix, add the Marsala wine, and cook for about 1-2 minutes.
Turn off the fire and sprinkle parmigiano cheese. Mix and serve




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