September 06, 2014

mushroom marsala pasta

I love anything marsala!  Here is my vegetarian pasta version... and yes you could add chicken to it. ;) However, it might just be better than the original!

Servings 4-6
Total Time 30 minutes

  • 3 tablespoons olive oil
  • 1 small onion, chopped
  • 2 pounds mushrooms, trimmed, cleaned and quartered (if they are large you may have to cut them into sixths)
  • 1 teaspoon course salt
  • 1 cup dry marsala wine, good quality
  • 1 pound pasta, something small (if you are making this gluten free make sure to grab the appropriate pasta)
  • 1 cup grated parmesan
  • 1/2 cup cream
  • 1/2 cup chopped fresh flat-leaf parsley
  • 1 teaspoon freshly ground black pepper


In a large skillet, over medium-high heat, add the olive oil.  

Add the onions and cook for one minute. 

Add the mushrooms and one teaspoon of the salt. Cook while stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, 7-8 minutes. (start your pasta water, bring a large pot of salted water to a boil over high heat) Add the Marsala to the mushrooms and continue cooking until the wine has reduced by half, about 5 minutes.  Set aside.

Cook the pasta according to package directions to al dente. Drain pasta and return it to the pot.  Stir in the mushrooms, 2/3 cup parmesan, and cream.  Turn the heat off, but continue cooking while stirring for 2-3 minutes.

Stir in the parsley and pepper, then season to taste with salt (I added roughly 1 teaspoon). 

Top with parmesan and serve.  Enjoy!!!

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