1 lb. assorted mushrooms (baby bella, button, shiitake, etc)
¼ C. all-purpose flour
¼ C. olive oil, divided
¼ C. shallots, minced
3 cloves garlic, minced
½ C. dry Marsala
1 C. chicken or vegetable stock
¼ C. fresh parsley, minced
1 T. fresh thyme, minced
1 T. unsalted butter
½ lb. dry penne
Salt and pepper to taste
Boil penne in salted water according to package directions until al dente. Drain and set aside.
Heat ½ of the olive oil (2 T.) in a large sauté pan over med.-high heat. Toss mushrooms with flour in a paper bag to coat. Shake off excess flour. Sauté ½ the mushrooms until golden, about 3-4 minutes, and remove from the pan. Heat the remaining 2 T. of olive oil and sauté the remaining mushrooms until golden and return the first batch of mushrooms to the pan. Stir in the shallots and garlic and sauté for 4 min.
Deglaze the pan with the Marsala and simmer until it is almost evaporated, about 3 minutes. Add the broth and bring to a simmer.
Add the cooked pasta to the mushroom mixture and stir until heated through and combined.
Turn off the heat and stir in the thyme, butter and parsley. Season with salt and pepper to taste.