Mushroom Marsala with Pasta

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Mushroom Marsala with Pasta

A classic but simple sauce with pasta and a cast of supporting ingredients to really punch up the flavor! Many have done this dish with slight variations. I approached it with what I had on hand plus some consideration for the least amount of cleanup I could get away with. This dish is incredibly tasty, simple and easy to modify if you don't have all the ingredients. A perfect meal built for 2!

  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Servings: 2 or 3

Ingredients

  • 6 oz favorite long pasta such as spaghetti, fettuccine or linguine
  • 3/4 lb(s) or about 12 ounces of favorite small mushrooms or mix of, thinly sliced
  • 1 + 1 tbsp(s) extra virgin olive oil
  • 1 tbsp(s) butter
  • 1 large shallot, diced
  • 1 clove(s) garlic, minced
  • 2 small spigs of thyme, leaves removed from stem or 1/4 tsp dried
  • 1/4 cup(s) marsala wine
  • 1 tbsp(s) all-purpose flour
  • 1 cup(s) vegetable or mushroom broth
  • 1/2 cup(s) parmesan cheese, grated
  • fresh parsley chopped (OPTIONAL)
  • pref salt and pepper (1 tsp salt is what I use)

Tips and Suggestions

Have some extra veggie stock? Pour into ice cubes and freeze. Each cube is equivalent to 2 TBL of melted stock.

Instructions

Prepare a salted pot of water to boil for pasta.

Meantime, place a medium pan over medium to medium high heat and add 1 TBL oil and butter. Add the mushrooms evenly and allow to cook about 5 minutes undisturbed.

Meantime, prepare your shallot, garlic and thyme. Add the pasta to the boiling water.

Stir your mushrooms and allow an additional minute or 2 before adding in the marsala wine. Cook about 2 minutes then add the shallot, garlic, thyme, salt and pepper. Cook several more minutes,

In your pan, push the mushroom mix to the side and whisk 1 TBL oil and 1 TBL flour in your pan to create your roux, about a minute. Slowly add the stock then gently mix all together. Once you have a gentle boil, add the parmesan and cook til all combined.

With tongs, transfer your cooked pasta to the mushroom masala. Stir gently to coat. If a bit thick, add a little of the pasta water to break up the sauce. Add some fresh chopped italian parsley and dish up!

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