One of the things we love about Mushroom Marsala with Penne is its versatility. It easily doubles as a satisfying main or as a sumptuous side. It can even serve as a sauce if omitting the pasta.
Sometimes I add chives for fresh hit of flavor and a boost of color. A little green makes for an extra special presentation.
| WHAT YOU NEED | WHAT TO DO | WHY |
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In a 3-quart tri-ply saucepan set over high heat, bring pasta water to a rolling boil (6-8 minutes). Add pasta/salt; briefly stir to separate the pieces. When boiling resumes, reduce heat to hold at a low rolling boil until pasta is al dente (as per package), strain thoroughly in a mesh strainer with vigorous shakes. Return to the pan and cover with a lint-free dishcloth. | Turbulent water helps prevent gummy pasta. Adding salt after water is hot reduces pitting in metal pans. A cloth keeps pasta warm and moist without holding in excess steam. |
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Meanwhile, prepare and set aside. Tip: With shallot on its side, cut off and discard stem and root. Cut in half from pole to pole; discard dry or tough layers. Place cut sides down and slice parallel to the equator to ⅛ inch, holding the pieces together as you work. Cut across slices to finely dice. |
A shallot resembles a tiny red onion. Its flavor is a cross between onion and garlic, and its texture is so fine that it disappears into the sauce during cooking. |
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Set aside. Tip: Select mushrooms whose caps have not separated from the stems; brush off any soil with a pastry brush. Cut in half from top to bottom; place cut sides down and slice to ¼ inch. |
Rinsing mushrooms makes them slimy. |
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Circulate butter in a 12-inch tri-ply everyday pan set over medium heat until it begins to foam (2-3 minutes). Add mushrooms and seasonings in an even layer. Cook, undisturbed, until browned and liquid is released (6-8 minutes). Scatter shallots on top and cook just until fragrant (1-2 minutes). | Tri-ply is nonreactive and will not release undesirable flavors during deglazing. Mushrooms cooked undisturbed brown nicely, giving up enough moisture to prevent burning. |
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Pour half over mushrooms to deglaze the pan (release the tasty browned bits); allow half to evaporate (30-40 seconds). Add remaining half; allow half to evaporate again (60-90 seconds). | Unnecessary stirring hurts mushroom texture. |
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With a bamboo spatula, gently stir in butter and cream just until fully incorporated (20-30 seconds). Add pasta to the pan and gently toss with two forks until evenly coated. Serve in shallow serving bowls. | Bamboo is gentle on cookware. The final hit of butter and cream add body to the sauce. |
