Wild Mushroom and Marsala Pasta
By OcadoLife
Published on 27 April 2022
Quick to cook and full of flavour,
Wild Mushroom and Marsala Pasta by Scandi cook Signe Johansen is a great solo
supper, or just double the ingredients to make it for two. The wild mushrooms
are made rich and indulgent with marsala and crème fraîche, and a drizzle of
truffle oil adds pure luxury. If you don’t have marsala, try sherry, madeira or
brandy.Time and servings
20 minsTotal time
1Servings
20 minsCooking time
Ingredients
- 100 g of mixed mushrooms, chopped
- 100 g of pappardelle
- 2 tsp of olive oil
- 1 garlic clove, finely chopped
- 3 tbsp of marsala
- 1 tbsp of crème fraîche
- 1 tsp of wholegrain mustard
- 15 g of parmesan, finely grated, plus extra to serve
- 1 small bunch of flat-leaf parsley, chopped
- 1 drizzle of white truffle oil, (optional)
Method
Step 1
If using the dried mushrooms, soak them in boiling water for 15 mins. Meanwhile, bring a pan of salted water to the boil, add the pasta; cook according to pack instructions.Step 2
In a frying pan, heat the oil over a medium-high heat. Strain the soaked mushrooms; add them – or the fresh wild mushrooms, if using – to the frying pan. Season; cook for a few mins until they start to release their liquid and take on some colour. Lower the heat, add the garlic and cook for 15-30 secs until fragrant. Add the marsala, bubble for 15-30 secs, then stir in the crème fraîche, mustard and parmesan. Stir over a low heat for 1-2 mins; set aside.Step 3
Drain the pasta, reserving a small cup of the cooking water; tip the pasta back into the pan. Stir the water into the mushrooms and heat gently for 1-2 mins. Check the seasoning, then tip into the pasta with a handful of the parsley and a drizzle of truffle oil, if using. Serve scattered with more parsley and parmesan, alongside a salad.