Papparadelle with Mushroom Ragu, a delightful pasta dish for the fungi lovers out there. Flavored with Marsala wine and fresh thyme, it has a wonderful, earthy flavor.
BACON AND WILD MUSHROOM PASTA
2 pounds of mushrooms (can be combination of dried porcini, shitake, crimini,button and portobello)
1 c. hot chicken broth
5 strips of lean bacon
2 shallots, finely diced
½ cup marsala wine
1/2 tsp. thyme
½ stick butter
1/2 c. whipping cream - optional
8-16 oz. papparadelle or other pasta
Soak any dried mushrooms in 1/4 cup hot broth until soft. Drain, reserving liquid. Cut mushrooms into bite-sized pieces.
Cook bacon, discarding all but 3 teaspoons fat. Remove bacon, dice and set aside.
In frying pan with reserved bacon fat, add shallot sauté 5 minutes or until translucent. Add mushrooms and sauté until they are soft and brown. Add marsala and cook until it is mostly evaporated. Add the reserved mushroom soaking liquid, if any, avoiding any sediment at the bottom. Add remaining broth and thyme. Simmer 10 minutes or until reduced by 1/2. Add butter, 1 T at a time, and then cream (if using) and simmer over very low heat until warm. Toss with pasta and reserved bacon. Add freshly grated parmesiana-reggiano, if desired.