Wild Mushroom & Balsamic Cream Sauce

• 1 cup dried mushrooms such as shitake, porcini, and morel
• 1 cup heavy cream
• 3 tablespoons Bella Nonnas Ultra Premium Extra Virgin Olive Oil
• 1/3 cup dry Marsala wine
• 1/2 cup reserved mushroom stock (soaking liquid)
• 2 tablespoons Bella Nonnas 18 Yr Old Traditional Balsamic Vinegar
• 1 large shallot, sliced thin
• 1 medium red onion, sliced thin
• 1 - 2" sprig of fresh thyme, leaves only
• kosher salt and fresh ground pepper to taste
• Grated Pecorino Romano cheese

• Place mushrooms in a small bowl and pour one cup of boiling water over the mushrooms and set aside.
• Place a large saute pan, over medium heat.
• Add the EVOO, onion and shallot and a small sprinkle of kosher salt.
• Saute slowly until the onions are caramelized, being careful not to burn them. This should take approximately 5 minutes until they are golden brown.
• Drain the mushrooms well reserving the soaking liquid.  Chop lightly if the pieces are large.
• Add the mushrooms and thyme leaves to the sauté pan.
• Sauté for another minute and then add the Marsala wine, scraping up any browned bits.
• Bring a large pot of generously salted water to a boil.
• Reduce the wine by half, and add the mushroom stock.
• Continue cooking over medium heat until liquid is again reduced by half.
• Add in the balsamic, and then the heavy cream stirring well to combine.
• Allow to simmer for an additional minute or two, to allow the sauce to thicken.
• Season well with kosher salt and a generous amount of fresh ground pepper.

TIP:  This is fantastic served over Pappardelle pasta.  Add some grilled chicken or sautéed shrimp. 

• Boil the fresh pappardelle in the boiling water for a minute.
• Add the cooked, drained pappardelle to the sauté pan.
• Toss it with the sauce and allow it to simmer in the sauce for an additional minute.
• Serve with grated fresh Pecorino Romano cheese.