Pappardelle with Wild Mushrooms

The Marsala and mushrooms taste wonderful together and the entire dish can be made in no time.

7 oz (200 g) pappardelle
1/2 lb (225 g) shiitake mushrooms
1/2 lb (225 g) oyster mushrooms
1/2 lb (225 g) regular (white) mushrooms
1/2 lb (225 g) Chanterelle mushrooms (or dried porcini mushrooms, soaked in warm water for 20 minutes; reserve soak water)
1 medium leek
4 Tbsp (60 mL) extra-virgin olive oil
5 or 6 cloves garlic, minced
2 small shallots, minced
1/2 cup (125 mL) Marsala wine (or medium dry sherry)
1/2 cup (125 mL) cream
1 tbsp each fresh thyme, tarragon, rosemary and sage
Freshly grated asiago cheese

Cook the pappardelle in a large pot of boiling salted water; set aside.

Cut the mushrooms and leek in 1/2" (one centimeter) slices. For best effect, cut the leek diagonally.

Heat the oil in a large saucepan and saut?he garlic and shallots for two minutes. Add mushrooms and leek and saut?or four to five minutes. Add the Marsala (and if you have used porcini mushrooms, add two tablespoons of the reserved soak liquid at this time). Cook for three minutes then add cream and fresh herbs. Reduce sauce by half. Add pasta and mix thoroughly. Garnish with asiago cheese and serve immediately. Serves two.

Source: alive #208, February 2000