Ingredients
- 2 tablespoons extra-virgin olive oil
- 1/2 medium red onion, finely chopped
- 2 cloves garlic, minced
- 1 sprig marjoram, plus more for garnish
- 1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
- 1 cup mushroom stock, recipe follows
- 1 cup heavy cream
- Salt
- Freshly ground black pepper
- 1 pound bucatini
- Grated Parmesan
Directions
In a large stock pot, bring salted water to a boil.
In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the mushroom stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
Mushroom Stock:
2 cups chicken stock
1/2 cup mushroom trimmings, stems, or pieces
Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 32 reviews
By GAFoodBum
Austell, GA
on April 30, 2013
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
First I used Giada's recipe for homemade pasta and made fettucini....then I did this sauce for it. WOW! Amazingly good! My changes: Vidalia onion in place of red onion; thyme in place of marjoram; used baby portobellas and button mushrooms; 1/2 and 1/2 in place of heavy cream; chicken stock in place of the mushroom stock. I added about 1/4 cup of the grated parm to the sauce to thicken it and I added lemon zest at the very end to the sauce. Again, this is great. But it makes me wonder what it would have been like if I hadn't exchanged ingredients.... Hmmm....
By waialealenui
Waimanalo, 50
on December 16, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
i didnt have any Marjoram, used 1/3 of the cream and spaghetti noodles, still came out yummy!
By MagIwan
on November 04, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Delicious!! Will make it again! I didn't have any chicken stock so I substituted it with Vegetable! Everyone loved the dish!
Read all 32 reviews