Mushroom Pasta with Marsala Cream Sauce

Any recipe that features wild mushrooms gets my attention, and especially if they're combined with cream and a little cognac or Marsala, it becomes a rich and powerful flavour combination that can be the foundation for a host of fabulous dishes. Delicious served over any grilled meat or tossed with pasta, a fine Wild Mushroom & Marsala Cream Sauce is an indispensable part of many cooks culinary arsenal. An earthy combination of assorted wild mushrooms makes the sauce richer and more flavourful - varieties like shiitake, morelles, cremini, oyster, chanterelles, enoki, beech and even a dollop of truffle sauce for extra zing.



Wild Mushroom Pasta with Marsala Cream Sauce
Serves 2

3 tbsp butter
2 tbsp olive oil
1 french shallot, peeled and minced
8 oz crimini mushrooms, thinly sliced
8 oz shiitake mushrooms, ends trimmed
3 1/2 oz Salsa Tartufata (Italian 'Savini Tartufi' truffle sauce)
3 1/2 oz Tartfata Bianca (Italian 'Urbani' white truffle cream)
1/2 cup 10% cream
1/4 cup Marsala, or to taste
2 sprigs fresh flowering thyme, for garnish
1 cup grated Parmigiano-Reggiano
Kosher salt and black pepper
1/2 lb dried pasta, such as linguine, tagliatelle or spaghetti
Maldon salt for garnish


In a large skillet, heat the butter and oil over medium-high heat. Once the butter is melted, add the shallot and sauté for about 8-10 minutes, until the onion is translucent and tender. Add the sliced mushrooms and sauté 3-4 minutes, until the mushrooms are lightly browned. Season with salt and pepper. Add a glug of marsala and cook for 3-4 minutes allowing the mixture to reduce. Then stir in the heavy cream, reduce the heat to medium-low and cook the mushroom sauce for 10 minutes or so, stirring frequently. Taste and adjust seasoning if needed.

Bring a large pot of water to boil and once bubbling, add the pasta and cook according to the instructions on the package. Once done, add the pasta to the sauce and toss to coat with a tablespoon or two of truffle sauce, if desired. Add a handful of Parmigiano to the sauce and stir to combine. If the sauce is too thick, add some hot pasta water. Serve in warmed dinner bowls and garnish with some sprig of fresh thyme, a grind of black pepper and a sprinkle of Maldon salt.