Tag: Marsala wine

Mushroom Pasta with Marsala Sauce

I’ll start off the New Year with a delicious mushroom pasta- my daughter loves, loves mushrooms- she sneaks away some as I am slicing them to prepare the dish… she loved this one…

2 tablespoons butter
2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
10 ounces shiitake mushrooms, stemmed and sliced
10 ounces Cremini mushrooms, stemmed and sliced
Salt
Pepper
2 tablespoons fresh thyme, minced
2 garlic cloves, minced
½ cup Marsala wine
1 cup chicken/mushroom or vegetable broth
1/3 cup heavy cream
½ pound farfalle, cooked al dente with ½ cup pasta water spared
½ cup Parmigiano Reggiano cheese, grated
½ cup parsley, chopped

Heat a large frying pan with butter and olive oil. Add the onion and sauté on medium heat for 3 to 4 minutes. Add the shiitake mushrooms and sauté for 2 to 3 minutes. Add the Cremini mushrooms and sauté on medium heat for 6 to 7 minutes. Add thyme, garlic, salt and pepper. Saute for another 2 to 3 minutes. Transfer the mushrooms to a bowl. Add the Marsala wine and scrape off the brown bits from the bottom of the pan. Add the broth and bring to a boil. Take off heat and add the cream and mix well. Adjust seasonings with salt and pepper. Add the cooked pasta, cheese, mushrooms and parsley and cook over medium heat until pasta absorbs most of the liquid, about a minute or two. Adjust consistency with spare pasta water. Taste for seasonings and serve.

Baked Sausage and Mushroom Pasta

Another one pot meal one can whip up in no time. I played around with marsala wine in this dish to give an extra yummy flavor… really good!

2 tablespoons extra virgin olive oil
4 to 5 sausage links, casings removed and crumbled (I used with roasted garlic)
1 10 ounce pack Cremini mushrooms, cleaned and sliced
Salt
¼ cup Marsala wine
2 cups fresh tomato sauce, homemade or store bought
½ pound penne, cooked a bit less than al dente
½ cup fresh full fat ricotta cheese
1 cup grated mozzarella cheese, divided in half
½ cup fresh parsley, chopped

Heat a wide frying pan with the olive oil. Add the crumbled sausage and cook on a medium heat for 4 to 5 minutes. Add the mushrooms and continue to sauté for another 4 to 5 minutes. Add a teaspoon of salt and Marsala wine. Stir well and add the tomato sauce. Bring to a boil and add the cooked pasta, ricotta cheese and ½ cup mozzarella cheese. Mix well, turn heat off and check for seasonings. Add parsley, mix well and transfer to an oven-proof dish. Top with the remaining grated cheese. Cover with aluminum foil and bake for 30 minutes. Remove the foil and turn the broil function on and brown for 2 to 3 minutes. Remove from oven and let sit for 10 minutes and serve.