Pasta With Garlicky Marsala Mushrooms

4
Servings
20m
Prep Time
20m
Cook Time
40m
Ready In


"The method and ingredients yield delicious mushrooms with a depth of flavor I've not found in other recipes! This recipe comes together very quickly if you prep all the ingredients before starting. Adapted from a Food & Wine recipe. Original recipe called for Parmesan cheese - and while I love fresh Parm - I just don't like it in this recipe. It also called for 1 lb brown mushrooms and 1 lb fresh shitake mushrooms - but I much prefer all brown."

Original recipe yields 4 servings
OK
  • OPTIONAL: 1/3 cup freshly grated Parmesan cheese, plus more for serving.

Nutritional

  • Serving Size: 1 (419 g)
  • Calories 1147.9
  • Total Fat - 62.6 g
  • Saturated Fat - 11.7 g
  • Cholesterol - 38.4 mg
  • Sodium - 1655.4 mg
  • Total Carbohydrate - 125.9 g
  • Dietary Fiber - 6.6 g
  • Sugars - 0.2 g
  • Protein - 24.8 g
  • Calcium - 83.9 mg
  • Iron - 5.2 mg
  • Vitamin C - 6.3 mg
  • Thiamin - 0.7 mg

Step 1

Start a large pot of water to boiling (for pasta).

Step 2

In a very large skillet, heat 2 tablespoons of the olive oil. Add the mushrooms. Season with salt and pepper, cover and cook over moderately high heat for 5 minutes, stirring once.

Step 3

Uncover and cook over HIGH heat, stirring once, until the mushrooms are browned all over, about 3 minutes.

Step 4

Add the sliced garlic, the shallot and rosemary and cook, stirring, until fragrant, about 2 minutes.

Step 5

Add the Marsala and cook until evaporated, about 30 seconds. Add the vinegar and cook, stirring, for 30 seconds.

Step 6

Stir in the minced garlic, olives and the remaining 3 tablespoons of olive oil. Taste and adjust seasoning if necessary. Cover and keep warm.

Step 7

Add salt to the boiling water, then cook the spaghetti until al dente; drain. Return the spaghetti to the pot. Stir in the butter and mushrooms and adjust seasoning if need be.

Optional: Stir in 1/3 cup of the Parmesan, if using.


Step 8

Transfer the spaghetti to bowls, sprinkle with the chives and serve, passing more Parmesan at the table.

Note: The mushrooms also taste great served over polenta or cheese grits, rather than pasta.


Tips & Variations


No special items needed.

Related