Mushroom & Balsamic Cream Sauce
- 1 cup dried mushrooms such as shitake, porcini, and morel
- 1 cup heavy cream
- 3 tbsp Ultra Premium, Olio NuovoCoratina from Chile
- ⅓ cup dry Marsala wine⅓
- ½ cup reserved mushroom stock (soaking liquid)
- 2 tbsp Traditional Style Balsamic Condimento
- 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
- Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large saute pan, over medium heat. Add the Coratina, onion and shallot and a small sprinkle of kosher salt. Saute slowly until the onions are caramelized, being careful not to burn them. This should take approximately 5 minutes until they are golden brown.
- Drain the mushrooms well reserving the soaking liquid. Chop lightly if the pieces are large. Add the mushrooms and thyme leaves to the saute pan. Saute for another minute and then add the Marsala wine, scraping up any browned bits.
- Bring a large pot of generously salted water to a boil.
- Reduce the wine by half, and add the mushroom stock. Continue cooking over medium heat until liquid is again reduced by half. Add in the balsamic, and then the heavy cream stirring well to combine. Allow to simmer for an additional minute or two, to allow the sauce to thicken. Season well with kosher salt and a generous amount of fresh ground pepper.
- Boil the fresh pappardelle in the boiling water for a minute.
- Add the cooked, drained pappardelle to the saute pan. Toss it with the sauce and allow it to simmer in the sauce for an additional minute.
- Serve with grated fresh Pecorino Romano cheese.