Fettuccine With Mushroom Marsala Recipes
FETTUCCINE WITH MUSHROOMS AND MARSALA
This recipe is from Vegan Italiano "I recommend using only white cultivated mushrooms here as wild mushrooms may overwhelm the sweet and nutty flavor of the Marsala wine. If you don't have Marsala, use port or Madeira instead." This recipe is very simple and comes together quickly. It's amazing how much complexity of flavor comes from the Marsala wine.
Provided by Eat Your Vegetables
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large, deep-sided nonstick skillet, heat half the oil over medium heat. Add the garlic and cook, stirring, 30 seconds.
- Add the mushrooms and cook, stirring often, until they begin to release their liquid, 4-5 minutes.
- Add the wine, lemon juice, salt, red pepper flakes, and black pepper; let come to a simmer and cook, stirring occasionally, until most of the liquids have evaporated, about 10 minutes.
- Remove from heat and add the fettucine, remaining oil, and parsley.
- Return to low heat and toss until thoroughly combined and heated through. Serve at once.
Nutrition Facts : Calories 459.3, Fat 15.7, SaturatedFat 2.2, Cholesterol 57.3, Sodium 420, Carbohydrate 51, Fiber 1.3, Sugar 2.9, Protein 12.7
MARSALA AND MUSHROOM PASTA BAKE
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
- Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!
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