Wednesday, February 3, 2010

Recipe: Mushroom-Artichoke Pasta

I made this pasta for a Groundhog Day movie night last night and it was delicious!
Courtesy of smitten kitchen, a cooking blog recommended to me by fellow supper clubber Kate.
The recipe serves 4-6. I doubled it last night and it was a TON of pasta...

What you need:
3 tablespoons olive oil
1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and chopped into small bits
1 teaspoon kosher salt, plus 1 tablespoon for pasta water
1 cup dry Marsala wine [sherry would be an appropriate substitute]
1 pound pasta [I used mini penne]
1/2 pound frozen artichoke hearts, thawed [I used canned]
3/4 cup grated Parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper

What you do:
Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.

Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.

Happy Groundhog Day!

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