MUSHROOM MARSALA WITH PENNE PASTA

Mushroom Marsala with Penne Pasta

This is so satisfying.

One of the things I love about this recipe is its versatility. It makes a lovely entrée or a sumptuous side, and it even steps in as a sauce when the pasta is omitted.

Sometimes I add chives for a boost of color. A little green just makes a more lively presentation.

  • MUSHROOM MARSALA WITH PENNE PASTA
  • Servings: 2
  • Time: 0hr 25mins
  • Difficulty: Easy

Gently stir butter into the mushrooms to melt. Gently stir in the cream just until fully incorporated (20-30 seconds). Add pasta to the pan and gently toss until evenly coated. Serve in shallow serving bowls.The final hit of butter and cream give beautiful body to the sauce.

WHAT YOU NEED WHAT TO DO WHY
1 1/2 quarts water Meanwhile, prepare and set aside.
Tip: With shallot on its side, cut off and discard both ends. Cut in half from pole to pole; peel off any layers that look dry or tough; discard. Place cut sides down and slice to 1/8-inch, holding the pieces together as you work. Cut across slices to dice.
A shallot looks like a tiny red onion. Its flavor is a cross between onion and garlic, and its texture is so fine that it virtually disappears into the sauce during cooking.
8 ounces button or crimini mushrooms, sliced Add pasta to the now boiling water; briefly stir to separate the pieces. When boiling resumes, reduce heat to hold at a low rolling boil until pasta is al dente (as per package). Strain thoroughly, return to the pan and cover with a lint-free dishcloth. A cloth keeps pasta warm and moist without holding in excess cooking heat or steam.
1 tablespoon unsalted butter Sprinkle seasonings and shallots over mushrooms. Cook until fragrant (about 1 minute).
1/2 cup Marsala (sweet, fine) Drizzle 1/4 cup over mushrooms, let half evaporate (30-40 seconds). Drizzle remaining 1/4 cup, let half evaporate again (60-90 seconds). Unnecessary stirring hurts mushroom texture.
1 tablespoon unsalted butter
2 tablespoons heavy whipping cream

MUSHROOM MARSALA STEAK
If serving these mushrooms as a steak sauce, substitute starting the pasta water with heating the grill. Start searing the steaks on the grill while the sauteuse pan is heating. After the Marsala evaporation, follow with a drizzle of jus (French for “juice”) from the resting steaks; finish sauce as directed. Note: For a greater quantity of sauce, increase Marsala by 1/4 cup and heavy whipping cream by 2 tablespoons. Plate the steaks; spoon sauce attractively over top in a diagonal. Garnish with fresh chives for a livelier presentation.

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