- A handful dried mixed or porcini mushrooms (1/2 oz.)
- Salt and pepper
- 1/2 pound spinach tagliatelle or fettuccine pasta
- 1/2 pound egg tagliatelle or fettuccine pasta
- About 1/4 cup EVOO
- 4 large portobello mushroom caps, gills scraped or 3/4 lb. cremini mushrooms, thinly sliced
- 4 large cloves garlic, very thinly sliced or finely chopped
- 2 tablespoons finely chopped fresh thyme
- 1/2 cup marsala
- 1/2 pound thinly sliced or shredded farm spinach or black (tuscan) kale
- A little freshly grated nutmeg, to taste
- 3 tablespoons cold butter, cut into pieces
- Shaved parmigiano-reggiano cheese, for garnish
Place the dried mushrooms in a small saucepan and cover with about 1 1/2 to 2 cups water. Bring to a boil, then lower the heat and simmer for 10 minutes to reconstitute the mushrooms and flavor the water. Remove the mushrooms with a slotted spoon and finely chop. Strain the liquid through a fine-mesh strainer. Bring a large pot of water to a boil, salt it, add the 2 pastas and cook until al dente. Drain, reserving 1/2 cup of the pasta cooking water.
While the pasta is working, in a large skillet or dutch oven, heat the EVOO, 4 turns of the pan, over medium-high heat. Add the portobellos (or creminis) and brown for 10 minutes. Stir in the garlic and thyme for 2 to 3 minutes; season with salt and pepper. Deglaze the pan with the marsala and cook off the alcohol. Add the greens to wilt and season with nutmeg. Add the reconstituted mushrooms and 1 cup of their strained broth.
Add the butter to melt. Add the pasta and toss for 1 minute to combine the flavors, adding the reserved pasta cooking water if necessary. Season to taste and serve in bowls, topped with the cheese.