Pasta With Garlicky Marsala Mushrooms
May 06, 2017
"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."
- OPTIONAL: 1/3 cup freshly grated Parmesan cheese, plus more for serving.
- 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
Start a large pot of water to boiling (for pasta).
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.
Uncover and cook over HIGH heat, stirring once, until the mushrooms are browned all over, about 3 minutes.
Add the sliced garlic, the shallot and rosemary and cook, stirring, until fragrant, about 2 minutes.
Add the Marsala and cook until evaporated, about 30 seconds. Add the vinegar and cook, stirring, for 30 seconds.
Stir in the minced garlic, olives and the remaining 3 tablespoons of olive oil. Taste and adjust seasoning if necessary. Cover and keep warm.
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.
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.