September 1, 2009 by Johanna Burani
The rich taste of this dish belies the simplicity of its ingredients and its preparation. But that’s what good Italian cooking is all about: fresh ingredients and simple preparation that permit the mixture of flavors to “speak” to one’s tastebuds – loudly and clearly.
- 1 lb fresh mushrooms (crimini, baby portabella, brown)
- 12 sprigs fresh parsley, minced (approximately ½ cup)
- 6 Laughing Cow cheese wedges, light*
- 1 cup marsala wine (sweet red dessert wine)
- 8 oz egg pappardelle
- * Pasteurized spreadable Swiss flavor cheese wedges.
- Use a damp paper towel to wipe mushrooms clean of debris. Cut each one into 4-5 vertical slices.
- Thoroughly coat a large skillet with vegetable spray and warm over medium heat for 1 minute. Add the mushrooms and continue to cook for 6 minutes. Stir frequently to cook evenly. Lower the heat if needed.
- Stir in the parsley and simmer for 1 minute. Remove skillet from heat.
- In a small sauce pan, drop the cheese wedges, pressing down with the back of a fork to squash them. Add the marsala. Stir with a wooden spoon to mix. Cook the sauce over medium-high heat for 5 minutes, stirring constantly.
- Add sauce to the mushrooms and keep covered while the pasta is cooking.
- Cook the pasta according to package directions. Be careful not to overcook. This pasta will only require 4-5 minutes once them come to a boil. Drain.
- Pour pasta over mushroom sauce and serve immediately (fresh egg noodles absorb liquids quickly). Grated parmigiano-reggiano cheese may be added as desired.