Ingredients: |
Ingredients: 2 cups chicken or vegetable stock
1 lb pappardelle or other wide, long-cut pasta
½ cup dried mushrooms, such as porcini
4 tbs butter
¾ lb cremini or portobello mushrooms, thinly sliced
1 large bay leaf
1 small bunch tuscan kale or swiss chard, stemmed and very thinly sliced
4 shallots, chopped
2 cloves garlic, minced
pinch of fresh grated nutmeg
¾ cup marsala wine
1 cup heavy cream
2-3 large sage leaves, thinly sliced
salt and pepper to taste
grated parmigiano-reggiano cheese to taste
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Directions: |
Directions:1. In a medium saucepan, heat stock and dried mushrooms bringing to a low boil. Cover, turn the heat to low and reconstitute, about 10 minutes. Remove the mushrooms with a slotted spoon and chop.
2. Bring a large pot of water to boil, add salt, add pasta and cook until al dente. Drain, reserving ½ cup of cooking water.
3. Meanwhile, heat the butter in a large skillet over medium heat. Add the fresh mushrooms and bay leaf and increase the heat to medium high. Cook, stirring occasionally, until the mushrooms start to brown, 7 to 8 minutes. Add the kale, shallots and garlic; season with salt, pepper and nutmeg. Cook an additional 7 minutes then stir in the wine.
4. Add the chopped, reconstituted mushrooms and all but ¼ cup of the cooking stock (you do not want the grit from the mushrooms that settles in the bottom). Stir in the cream and cook to thicken and reduce.
5. Toss the pasta with the sauce, adding the reserved pasta cooking water if the sauce is too thick to coat the pasta nicely. Garnish with the sage and grated cheese. |
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