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Meatless Monday

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Chef Steve from Trattoria Da Luigi in Royal Oak cooks for 'Meatless Monday:' - "Pappardelle con Marsala e Funghi. Which is a meatless pasta dish.
 
Pappardelle w/ Marsala & Mushrooms (Yield: 2 portions)

Mise en place:
Crimini mushrooms, sliced 1.5 c
Pappardelle pasta  10 oz
Oil  1/4 c
Marsala wine   ½ c
Heavy whipping cream   ½ c
Kosher salt  to taste
Butter  1 tsp
Parmesan cheese, ground 2 T

Method:
Allow sauté pan to get hot. Pour oil into pan and allow oil to get hot. Add mushrooms and cook until golden brown. Deglaze pan with Marsala wine and add the heavy cream.
In a separate pot of boiling, salted water, drop in the pasta. It should take about 4-5 minutes to cook.
Back to the pan: While the cream/Marsala mixture is boiling, add the salt, parmesan & butter. Stir well and turn down to a simmer.
When the pasta is done, drain the water and add the pasta to the sauce. Toss it together and place it into a bowl.
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