Rachael Ray: Rachael's Daytime Talkshow

By jargrr

Ingredients

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• 3 tablespoons EVOO – Extra Virgin Olive Oil, divided
• 6 tablespoons butter, divided
• 1 pound cremini mushrooms, sliced
• 3 shallots, halved and thinly sliced
• 2 tablespoons fresh thyme, finely chopped
• Salt and pepper
• 1 rounded tablespoon flour
• 1/3 to 1/2 cup Marsala
• 1 cup chicken stock
• 1/2 cup heavy cream
• 1 cup panko breadcrumbs
• 4 cloves garlic, finely chopped or grated
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1/4 cup chopped flat-leaf parsley
• 1 pound whole wheat or semolina fettuccine

Details

Servings 1
Adapted from rachaelrayshow.com

Preparation

Step 1

Yields: 4

Preparation

Bring a large pot of water to a boil for the pasta.

Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Add 3 tablespoons butter and melt until it foams. Add mushrooms and brown about 12 minutes until golden. Add shallots and season with thyme, salt and pepper. Stir 3 minutes more, sprinkle in flour, add marsala and reduce 1 minute. Add stock and cream, and simmer to thicken a couple minutes more.

Meanwhile, melt remaining butter in EVOO in a medium skillet. Add breadcrumbs and garlic, and brown until nutty and fragrant. Remove from heat, let cool a couple of minutes then add cheese and parsley, and season with black pepper.

When you add shallots to mushrooms, drop fettuccine and cook to al dente, 8-9 minutes. Reserve a little starchy cooking water, drain, toss with sauce and serve topped with breadcrumbs.

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Bring a large pot of water to a boil for the pasta.

Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Add 3 tablespoons butter and melt until it foams. Add mushrooms and brown about 12 minutes until golden. Add shallots and season with thyme, salt and pepper. Stir 3 minutes more, sprinkle in flour, add marsala and reduce 1 minute. Add stock and cream, and simmer to thicken a couple minutes more.

Meanwhile, melt remaining butter in EVOO in a medium skillet. Add breadcrumbs and garlic, and brown until nutty and fragrant. Remove from heat, let cool a couple of minutes then add cheese and parsley, and season with black pepper.

When you add shallots to mushrooms, drop fettuccine and cook to al dente, 8-9 minutes. Reserve a little starchy cooking water, drain, toss with sauce and serve topped with breadcrumbs.