Fettuccine with Cremini Mushrooms and Onion Marmalade

From Jonathan Waxman’s book A Great American Cook: Recipes from the Home Kitchen of One of Our Most Influential Chefs

The marmalade is a savory one, with no sugar. It uses red wine as a flavoring agent. When cooking the marmalade, don’t reduce it too much, or it won’t stick to the noodles.

Makes 4 servings

Onion Marmalade:
2 red onions
4 Tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground black pepper
1/2 cup Pinot Noir
1/2 cup chopped mixed fresh herbs (rosemary, thyme, sage, and parsley)

Fettuccine:
2-1/2 pounds cremini mushrooms
4 garlic cloves
4 Tablespoons (1/2 stick) unsalted butter
Kosher salt and freshly ground black pepper
1 Tablespoon fino (dry) sherry
1-1/2 pounds dried fettuccine

Make the Marmalade:
Slice the onions crosswise into thin slices. Melt the butter in a large heavy saucepan over medium-low heat. Add the onions, season with salt and pepper to taste, and cook for about 20 minutes, stirring every 5 minutes, until very soft and caramelized.

Add the wine, reduce the heat to low, and cook the onions, stirring often, for another 20 minutes, or until the wine has reduced to slightly sticky glaze. Add the herbs and stir well. Turn off the heat and cover to keep warm.

Make the Fettuccine:
Put a large pot of salted water on to a boil.

Submerge the mushrooms in a bowl of cold water and let stand for a few minutes, then lift out the mushrooms, drain on paper towels, and pat dry. Trim and halve the mushrooms. Mince the garlic. Melt the butter in a large deep skillet over medium heat. Add the garlic and cook stirring until lightly colored. Toss in the mushrooms, add salt and pepper to taste, and cook gently for 5 minutes, or until the mushrooms have exuded a little liquid. Add the sherry, cover and cook for 2 to 3 minutes. When the mushrooms are flavorful but still firm, turn off the heat.

Add the pasta to the boiling water and cook according to the instructions on the package until al dente. Drain the pasta, reserving 1/2 cup of the cooking water.

Meanwhile, reheat the marmalade. Add the pasta and the reserved cooking water to the marmalade and toss well. Divide the pasta among serving plates. Top with the mushroom mixture and a good sprinkling of black pepper.


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