Rustic Baby Bella Marsala Fettucine

This satisfying vegetarian Baby Bella pasta dish is comfort food at its best! The rich Marsala wine complements the natural earthy and savory character of the Baby Bella mushrooms, while aromas of garlic and rosemary kiss every bite. Godere!

Makes: 4-6 servings (1 Quart of sauce)

Ingredients

• 2 tablespoons butter, unsalted

• 2 tablespoons extra virgin olive oil

• 20 ounces RI Mushroom Co. Baby Bella mushrooms, sliced ¼” thick

• 2 tablespoons minced garlic

• 2 teaspoon chopped fresh rosemary

• 2 tablespoons all-purpose flour

• 2 tablespoons RI Mushroom Co. Porcini Powder (optional)

• 1 cup Sweet Marsala wine

• 1-½ cup mushroom or vegetable broth

• 1 pound Fettuccine pasta

• 1 cup heavy cream

• 2 teaspoons red wine vinegar

• 1-½ teaspoons kosher salt, or to taste

• ½ teaspoon freshly ground black pepper, or to taste

• 2 tablespoons chopped fresh parsley

Directions

1. In a large non-stick skillet over medium-high heat, add extra virgin olive oil and butter. Once the butter stops foaming, add sliced RI Mushroom Co. Baby Bella mushrooms and cook, stirring occasionally, until mushrooms start to release their liquid, about 4-6 minutes. Bring a large pot of salted water to a boil.

2. Add garlic and rosemary and cook until garlic is fragrant and most of the liquid is evaporated, about 3 minutes. Sprinkle in flour and porcini powder (optional) and stir well to combine. Cook, stirring, until raw flour aroma dissipates, 1-2 minutes.

3. Pour in Marsala wine and mushroom broth or chicken broth and stir to scrape any flour or aromatics off the bottom of the skillet. Increase heat to bring to a simmer, then reduce heat to low and simmer until reduced by about ⅓ and it starts to thicken, about 10-15 minutes.

4. Once the water is boiling, add Fettucine pasta and cook until al dente, about 8-10 minutes. Drain and set aside.

5. Once the sauce has reduced, stir in cream and simmer for an additional 2 minutes. Remove from heat and add red wine vinegar, salt, and pepper. (The sauce will continue to thicken as it cools). Add cooked fettuccine pasta to the skillet, swirl in the sauce to evenly coat noodles and divide pasta into bowls. Top with any mushrooms left in the skillet and chopped parsley. Enjoy!

   Chef’s Notes:

   • The recipe can be made vegan by using extra virgin olive oil instead of the butter and cashew cream or coconut cream instead of the heavy cream.

   • Substitutes for Marsala wine include dry Madeira wine, port wine, or a darker sherry such as Oloroso.