California Central Coast Recipes
Mushrooms with Marsala and Cellentani
This is a delicious fall and winter dish. Though itís not high-calorie, it tastes like it is.---Itís very substantial and filling.
If you have time, use dried Porcini mushrooms also. They make a world of difference in the taste! Most grocery stores' produce sections carry them. I try to keep them always on-hand. They can really propel the taste of a recipe to a much higher level of cooking and eating satisfaction.
Preparation time: 30 minutesCooking time: 30 minutes
2 pounds Italian mushrooms , halved or quartered depending on size
4 Tablespoons Extra-virgin olive oil
1/4 teaspoons salt
Several grinds Black Pepper
4 large cloves garlic , minced
1/2 cup Sweet Marsala Wine
1 to 1-1/2 cups *Reduced Sodium Beef Broth
3 to 4 Tablespoons tomato paste , rounded
2 Tablespoons butter
1 pound Cellentani pasta
1 cup Italian parsley , chopped
Parmesan cheese , grated for table
1/2 oz *Optional Dried Porcini mushrooms , soaked in -->
1 cup warm water for 30 minutes
* Use vegetable broth for vegetarian
1 Add olive oil to a large stockpot or nonstick skillet and heat over medium high heat. Add mushrooms and saute until tender. Add a few shakes of salt and a few grinds of black pepper.
2 If using Porcini mushrooms, drain the hydrated mushrooms, keeping the water for later use. Coarsely chop the tender Porcinis and add to the mushroom mixture and stir. Heat the Porcini water. Add half of the Porcini water to the mushroom mixture for flavor.You can add more porcini water later if you need it.
3 Add in garlic and Marsala. Simmer over medium heat until Marsala is reduced by half or so, about 4-5 minutes.
4 Add the beef broth, tomato paste and continue to reduce down by about one third to one half. Correct the salt and pepper to taste and then add the butter. If you need to, add more of the Porcini water for flavor.
5 Stir well to distribute throughout sauce.
6 Add in the chopped parsley, stir well, then remove from heat.
7 Meanwhile, in a large pasta pot or stockpot, cook cellentani pasta in salted boiling water as directed on package. Drain the pasta, toss it well in the mushroom sauce.
8 Serve on dinner plates, topping each with a sprinkle of additional chopped parsley. If desired, add Parmesan cheese for top.
9 Have extra Parmesan cheese available for the table.
Wine suggestion: A Zinfandel works well with this dish.