PASTA WITH MUSHROOMS AND ARTICHOKES
this recipe is from the everyday italian collection (entertaining the in-laws italian style show). the mushrooms really retain their flavor and the dish balances beautifully. i tend towards using less pasta than the original recipe.
Recipe information
Yield
6 people
Ingredients
3 Tbl olive oil
1 onion
1.75 tsp salt
1 lbs mushrooms
1 cup dry Marsala wine
2/3 - 1 lbs pasta (shells, thimbles, rotini, pick one)
1/2 lbs artichoke hearts (defrosted if frozen, canned, i even use marinated ones in a jar after pouring off the juice)
3/4 cup parmesan
1/2 cup cream (light is fine)
1/2 cup parsley
1 tsp pepper
Preparation
chop the onion, slice up the mushrooms, shred the parmesan, and chop up the parsley.
in a large skillet, heat up the olive oil. cook the onion for ~1 minute and then add the mushrooms and 1 tsp of salt. saute for ~10 minutes until all of the liquid is gone. add the wine and cook until the wine has reduced down (~5 minutes).
meanwhile, in a large pot heat the water for pasta. cook the pasta with a bit of salt & olive oil until the pasta is tender but not mushy. drain the pasta.
add the pasta to the onion-mushroom mix and then add the cream, artichoke hearts, and parmesan and cook for ~5 minutes (until the artichokes are warmed all the way through). stir in the parsley & pepper and serve.
