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Ingredients

• 2 cups chicken or vegetable stock
• A handful of dried mushrooms, such as porcini mushrooms
• Salt and pepper
• 1 pound pappardelle or other wide, long-cut pasta
• 4 tablespoons butter
• 3/4 pound crimini or portobello mushrooms, thinly sliced
• 1 large fresh bay leaf
• 1 small bunch Tuscan kale or Swiss chard, stemmed and very thinly sliced
• 4 shallots, chopped
• 2 cloves garlic, finely chopped
• Freshly grated nutmeg, to taste
• About 3/4 cup Marsala wine
• 1 cup heavy cream
• A few sprigs of fresh sage, very thinly sliced
• Grated Parmigiano Reggiano cheese

Description

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