I first tasted this pasta sitting on the patio of an Italian restaurant at Tyson’s Corner, Virginia. It was warming and filling, perfect for a fall day. I have recreated it as closely as possible.
1 lb pasta (pappardelle or other wide noodles are nice)
2 tbsp of olive oil or butter
1 lb fresh mushrooms (any kind or mixed)
1 small yellow onion, finely diced
2-3 cloves garlic, finely diced
2 cups beef stock (low salt or regular) (Kathy said this was ok to include in her recipe)
1 small tomato chopped
3 tbsp sherry (or Marsala or port if you don’t have sherry)
1 tsp fresh thyme leaves or (1/4 teaspoon dried)
1 tbsp flour
Salt and pepper to taste –stock is very salty, so taste the sauce before you add salt
Grated Parmesan cheese to taste
Heat half the oil and butter in a large sauté pan. Add garlic, onion and mushrooms cook for 2-3 minutes. Lower heat to medium and add stock, thyme, pepper. Mix in tomato and reduce heat to medium low and let simmer for about 10 minutes, or until the mushrooms are very tender. Sprinkle flour over the top, quickly stirring in. Lower heat and let simmer a further 5 minutes, until slightly thickened. Taste and season with salt and pepper. Toss with pasta, top with Parmesan.