3 tablespoons olive oil
large knob of butter
1 onion, thinly sliced
2 cloves garlic, crushed
2 tablespoons chopped thyme
350 grams portobello mushrooms, thickly sliced
250 grams button mushrooms, thickly sliced
200 grams other mixed mushrooms – oyster, enoki, shiitake
3⁄4 cup Marsala
1⁄2 cup chicken stock
sea salt and freshly ground pepper
1 cup freshly grated Parmesan
1⁄4 cup ripped basil
250 grams papardelle pasta
1⁄2 cup mascarpone
1 teaspoon freshly ground black pepper
1 tablespoon finely chopped chives
Heat the oil and butter in a large sauté pan and cook the onion, garlic and thyme until the onion is soft.
Add the portobello and button mushrooms and cook over a medium high heat until they have softened. It looks like a mountain of mushrooms but they reduce considerably when cooked. Add the remaining mushrooms, left whole if small or ripped if large, the Marsala and stock. Season and cook over a high heat, turning frequently, until most of the liquid has evaporated and the mushrooms are coated with a syrupy, glossy sauce. The mushrooms will initially release a lot of moisture. Stir in the Parmesan and herbs.
Pasta: Cook the pasta in plenty of boiling, well salted water until al dente. Drain well.
Combine the mascarpone and black pepper and season with salt.
To serve: Divide the pasta between warm serving bowls and spoon over the mushroom ragu. Top with a dollop of mascarpone and a scattering of chives.
Papardelle: a wide ribbon pasta usually made with eggs and hard durum wheat flour.