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Bow ties with Marsala-mushroom sauce

Published On: Apr 26 2012 10:36:17 AM EDT
Updated On: Apr 15 2011 05:59:57 AM EDT
Penne pasta

loleia/SXC

Makes 4 servings

This is an elegant dish perfect for serving company. Use a variety of exotic mushrooms, each lending its unique flavor and texture.

8 ounces bow ties

3 tablespoons olive oil, divided

4 cups (about 10 ounces) sliced fresh mushrooms, such as cremini, shiitake, oyster, chanterelle, or a combination

¼ cup minced shallots

2 cloves garlic, minced

1 tablespoon all-purpose flour

1 cup milk

¼ cup sweet Marsala wine

2 teaspoons minced fresh tarragon or ¼ teaspoon dried tarragon

½ teaspoon salt, or to taste

½ teaspoon freshly ground pepper, or to taste

Minced fresh flat-leaf parsley for garnish

Bring a large pot of water to a boil over high heat. Reduce the heat to medium. Cook the bow ties according to package instructions.

Meanwhile, heat 2 tablespoons of the olive oil in a large sauté pan over medium heat. Add the mushrooms, shallots, and garlic; cook, stirring occasionally, until tender, about 5 minutes.

Add the remaining 1 tablespoon olive oil; add the flour and stir until bubbly. Add the milk all at once; cook and stir until thickened, about 3 minutes. Add the remaining ingredients, except the garnish, and stir until warmed through.

When the pasta is done, drain well.

To serve, arrange the pasta in shallow pasta bowls; top with the sauce and garnish with parsley.