Weekends mean I try to cook something new. I also bought some ahi for searing but will do that tomorrow since I had sushi for dinner last night and earlier this week and then for lunch again today! LOVE TUNA!
I found this recipe online. Sadly I didn’t note which site, epicurious.com or Rachel Ray I think? But not swearing to it. But I definitely did not make it up myself.
Ingredients:
1 tablespoon Extra Virgin olive oil
2 tablespoons butter
1 lb white mushrooms – sliced thin 2 tablespoons fresh thyme – finely chopped
1 large shallot – finely chopped
3 to 4 large cloves of garlic – finely chopped
1/4 cup marsala
1 cup cream
1 cup frozen peas – defrosted
1 lb egg tagliatelle or similar egg noodles
salt and pepper
nutmeg to taste
Prep:
Bring a large pot of water to boil for pasta
Heat olive oil and butter in a large skillet over medium heat. Add mushrooms and thyme and cook to tender, stirring occasionally, until lightly browned. About 10-12 mins. Season mushrooms with salt and pepper and add shallots and garlic. Saute another 4-5 mins. and then deglaze plan with the marsala. Stir in cream and bring to bubble then reduce heat to low and simmer. Season with nutmeg. When the pasta is just about done, turn off heat and stir in cheese. Cover and reserve.
Cool pasta to al dente. Reserve 1/2 – 1 cup of the starchy liquid from the pasta, then drain pasta and return to hot pot and add peas. Add 1/2 cup of the cooking liquid and the mushroom sauce and toss 1-2 minutes. Add more water as necessary to coat pasta evenly. Serve.
Yum :)
I added more sea salt and pepper at the end. But I could eat a salt lick with every meal so just season to your taste. I also think some chicken would really add to it, which I will try next time. But quite delicious! Will make again for sure!
