On Tap Oil & Vinegar Recipe Detail

Wild Mushroom & Balsamic Cream Sauce Pasta

with Extra Virgin Olive Oil & Traditional Balsamic

Ingredients:

• 16oz penne pasta or pasta of your choice
• 1 cup dried mushrooms (shitake, porcini, etc)
• 1 cup heavy cream
• 3 Tbsp Extra Virgin Olive Oil
• 1/3 cup dry Marsala wine
• 1/2 cup reserved mushroom stock (soaking liquid)
• 2 Tbsp Traditional Balsamic
• 1 large shallot, sliced thin
• 1 medium red onion, sliced thin
• 1 - 2" sprig of fresh thyme, leaves only
• kosher salt and fresh ground pepper to taste
• grated Pecorino Romano cheese

Directions:

Place mushrooms in small bowl and pour one cup boiling water over mushrooms and set aside. Place large sauté pan over medium heat. Add EVOO, onion, shallot and small sprinkle kosher salt. Sauté slowly until onions are caramelized, being careful not to burn, approximately 5 minutes.

Drain mushrooms well, reserving soaking liquid. Chop lightly if pieces are large. Add mushrooms and thyme leaves to sauté pan. Sauté another minute then add Marsala wine, scraping up any browned bits.

Bring a large pot of salted water to a boil.

Reduce wine by half and add mushroom stock. Continue cooking over medium heat until liquid is again reduced by half. Add balsamic, then heavy cream, stirring well to combine. Allow to simmer for additional minute or two, to allow the sauce to thicken. Season well with kosher salt and generous amount of fresh ground pepper.

Boil your pasta in salted water, cook until al dente. Add cooked, drained pasta to sauté pan. Toss with sauce and allow to simmer in sauce for additional minute. Serve with grated fresh Pecorino Romano cheese.