April 08, 2017
Dinner, Main Dish, Side Dishes,
Dairy, Pasta, Penne, Vegetables, Mushrooms, North American, Easy/Beginner Cooking, Entertaining, Sunday Dinner, Weeknight Meals, Stove Top, No Eggs, Vegetarian, Wine, Heavy Cream, Kosher Dairy more
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"This is a recipe developed by Fabio Viviani from Fabip's Home Kitchen...he submitted it in for the Costco magazine called " Fabulous Food""
In a large, heavy-bottom skillet, melt the butter with the olive oil over low heat. Add the shallots and cook over medium heat until caramelized.
Add the mushrooms and cook over low heat for 10 minutes more. Season to taste with salt and pepper and the garlic powder. Dust the mushrooms with the flour and continue to cook on medium heat for 5 minutes, stirring, until all the water released from the mushrooms has evaporated. Add the Marsala wine and cook until it disappears.
Remove the skillet from the heat and gradually stir in the cream. Return to the heat, add additional pepper to taste and cook on low until the sauce starts to get creamy.
Meanwhile, bring a large pot of salted water to a boil Add the penne and cook for 8-10 minutes. Drain the pasta and add it to the skillet with the mushrooms sauce. Cook for 3 minutes over medium-low heat. Transfer to a warmed serving dish. Sprinkle with the chopped parsley and serve immediately.
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I scaled back for 1 serve and used a selection of 5 mushrooms and made as directed for a very flavourful and deliciously filling dinner (even had left overs for a light snack the next day - heated up in the microwave). Thank you TeresaS made for For Your Consideration tag game on FF&F.