Mushroom Marsala with Egg Noodles
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What you'll need
2 tsp for pasta water
3 - 4 cups
3 tablespoons - divided
3 tablespoons - chopped fine
3 cloves - minced
1 1/2 cups
1/2 Cup Heavy Cream
Parmesan Cheese (Grated)
Boil egg noodles (or favorite pasta). Drain, reserving 1/2 cup pasta water.
Sauté mushrooms in butter & olive oil.
Add aromatics: chopped shallots, garlic, Italian seasoning.
To thicken sauce: add butter & flour, whisk then incorporate with mushrooms.
Deglaze with Marsala, scraping bottom of the pan & simmer to slightly thicken.
Add vegetable or chicken stock, then reserved pasta water if needed (to further thicken).
Add cream (or creme fraiche). Stir & turn off the heat.
Add egg noodles, toss & top with chopped fresh parsley, grated Parmesan & season to taste.
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