Pasta With Garlicky Marsala Mushrooms

Prep Time
Cook Time
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 is 4 servings
  • 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

Step by Step Method

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.


No special items needed.

2 Reviews


This is a delicious recipe and we enjoyed it so very much! One reviewer mentioned about cutting down on the Marsala wine because it was too sweet. Make sure you use DRY Marsala and not Sweet Marsala wine. It was perfect if you use the right wine!


review by:
(18 Dec 2019)


I scaled back for one serve and really could have halved again as I could only get through half of the dish but thoroughly enjoyed what I ate, the only slight change I would do in the future is to decrease the amount of marsala as I found it a bit to sweet. Thank you JostLori made for Alphabet Tag Game at FF&F.


review by:
(6 Dec 2019)

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