Mushroom Marsala Pappardelle
salt and pepper
1 pound of Pappardells or Fettucinne
1/4 cup extra virgin olive oil
2 pounds of cremini mushrooms
4 cloves of garlic, grated or finely chopped
1/2 cup Marsala wine or 1/4 cup, your
preference
1 cup chicken stock
2 Tbs butter
2/3 cup chopped flat leafed parsley
1 cup grated parmesan cheese
2 cups baby spinach, coarsley chopped
Cook the pasta al dente. Drain .
While the pasta is cooking heat the olive oil in a deep skillet Add the
mushrooms and cook until they begin to darken about 8 minutes. Add the
garlic and season with salt and pepper. Cook for 5 minutes.
Stir in the Marsala and cook till slightly reduced. Stir in the vegetable
broth and cook for 1 minute. Add the butter and stir till melted. Add the
parsley and toss .
Add the pasta and cheese. Mix well and add the spinach on top .