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Double Mushroom and Marsala Cream Fettuccine


  • 3 cups chicken stock

  • 1 ounce dried porcini mushrooms (a generous handful)

  • Salt and pepper

  • 1 pound fettuccine pasta

  • 1/4 cup extra virgin olive oil (EVOO)

  • 1 pound cremini mushrooms, thinly sliced

  • 2 tablespoons thinly sliced fresh sage or 2 teaspoons dried sage

  • 1/2 cup marsala wine

  • 1/2 cup heavy cream (eyeball it)

  • 1 cup grated pecorino-romano cheese, plus more to pass around the table


In a medium saucepan, combine the chicken stock and porcinis and let steep over low heat. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain. While the pasta is working, in a large skillet, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the creminis and cook, stirring occasionally, until tender, about 8 minutes; season with salt, pepper and the sage. Stir in the marsala and cook for 1 minute. Using a slotted spoon, remove the porcinis. Strain the chicken stock and reserve 2 cups. Finely chop the porcinis and add to the cremini mixture; stir in the reserved chicken stock. Stir in the cream and cook until thickened, about 10 minutes. Add the pasta and cheese and toss.