Wild Mushroom & Balsamic Cream Pasta

This is cool-weather comfort in a bowl: earthy dried mushrooms, sweet caramelized onions, and a silky cream sauce brightened with a spoonful of aged balsamic. It tastes like it simmered all day, but it comes together in the time it takes to boil pasta.

Ingredient Spotlight. Our Traditional Style Balsamic Condimento, aged up to 18 years in Modena, adds a syrupy, complex sweetness and a clean acidity that cuts through the heavy cream. Stirred in near the end, it gives the sauce depth and a luscious, glossy finish.

Ingredients

• 16oz of penne pasta or pasta of your choice
• 1 cup dried mushrooms such as shitake, porcini, and morel
• 1 cup heavy cream
• 3 tablespoons NCOO Mild Extra Virgin Olive Oil
• 1/3 cup dry Marsala wine
• 1/2 cup reserved mushroom stock (soaking liquid)
• 2 tablespoons NCOO 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

Instructions

1. Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside. Place a large sauté pan, over medium heat. Add the EVOO, onion and shallot and a small sprinkle of kosher salt. Sauté slowly until the onions are caramelized, being careful not to burn them. This should take approximately 5 minutes until they are golden brown.
2. Drain the mushrooms well reserving the soaking liquid. Chop lightly if the pieces are large. Add the mushrooms and thyme leaves to the sauté pan. Sauté for another minute and then add the Marsala wine, scraping up any browned bits.
3. Bring a large pot of salted water to a boil.
4. 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.
5. Boil your pasta in the salted water, cook until al dente.
6. Add the cooked, drained pasta to the sauté pan. Toss it with the sauce and allow it to simmer in the sauce for an additional minute.
7. Serve with grated fresh Pecorino Romano cheese.

Chef's Notes

• Don't discard the mushroom soaking liquid. That reserved stock is packed with deep, savory flavor and forms the backbone of the sauce.
• Caramelize the onions low and slow. Rushing them over high heat will scorch the edges before they turn sweet and golden.

Make It Yours

• Add cooked chicken, Italian sausage, or seared mushrooms for a heartier main.
• For a fruitier, sweeter note, try our Black Mission Fig Dark Balsamic in place of the Traditional Condimento.

Allergens: Contains gluten (wheat, in the pasta) and dairy (milk).

Shop our Traditional Style Balsamic Condimento at the shop.