Wild Mushroom & Balsamic Cream Pasta

Ingredients
16 oz of penne pasta, or pasta of your choice
1 Cup dried mushrooms such as shitake, porcini, and morel
1 Cup heavy cream
3 tablespoons Extra Virgin Olive Oil
1/3 cup dry Marsala wine
1/2 cup reserved mushroom stock (soaking liquid)
2 tablespoons Traditional Dark 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

Directions
Place mushrooms in a small bowl, pour one cup of boiling water over them and set aside.

Place a large sauté pan, over medium heat. Add the EVOO, onion and shallot and a small sprinkle of kosher salt. Sauté 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 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.

Boil your pasta in the salted water, cook until al dente. Before draining the water from the pasta, scoop a cup of the pasta water for later.

Add the drained pasta to the sauce and toss to coat, loosening with a splash of the reserved pasta water if needed. Remove from heat, sprinkle with Pecorino Romano, adjust seasoning, and serve warm with a drizzle of balsamic or fresh thyme.