Sautéed mushrooms, kale and herbs in a creamy wine sauce mixed with pappardelle pasta is a wonderful meal for vegetarians or non-vegetarians alike.
- 2 cups chicken or vegetable stock
- A handful of dried mushrooms, such as porcini mushrooms
- Salt and pepper
- 1 pound pappardelle or other wide, long-cut pasta
- 4 tablespoons butter
- 3/4 pound crimini or portobello mushrooms, thinly sliced
- 1 large fresh bay leaf
- 1 small bunch Tuscan kale or Swiss chard, stemmed and very thinly sliced
- 4 shallots, chopped
- 2 cloves garlic, finely chopped
- Freshly grated nutmeg, to taste
- About 3/4 cup Marsala wine
- 1 cup heavy cream
- A few sprigs of fresh sage, very thinly sliced
- Grated Parmigiano Reggiano cheese
Place the stock and dried mushrooms in a saucepan and bring to a low boil. Lower the heat and reconstitute. Remove the mushrooms with a slotted spoon and chop.
Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a little of the pasta cooking water.
While the pasta is working, heat the butter in a large skillet over medium heat. Add the crimini (or portobello) mushrooms and bay leaf and increase the heat to medium-high. Cook, stirring occasionally, until the mushrooms darken, 7-8 minutes. Add the kale (or Swiss chard), shallots and garlic; season with salt, pepper and nutmeg. Cook for about 7 minutes longer, then stir in the wine. Add the chopped reconstituted mushrooms and all but 1/4 cup of the mushroom infused stock (the grit settles to the bottom of the pan as the mushrooms reconstitute). Stir in the cream and cook to reduce and thicken.
Toss the pasta with the sauce, adding the reserved pasta cooking water if the sauce is too thick to coat the pasta nicely. Garnish with the sage and serve with the cheese.