Mushroom Marsala Pasta With Artichokes Recipes

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MUSHROOM MARSALA PASTA WITH ARTICHOKES



Mushroom Marsala Pasta With Artichokes image

From Smitten Kitchen - she says: "The only note I'd make about the flavor is that, though I enjoyed the subtle meatiness of the dish, I can see why others might want a little acid to brighten it up; if you find this to be the case, I think a tablespoon or so of lemon juice or a splash of balsamic added at the end might do the trick"

Provided by sofie-a-toast

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

3 tablespoons olive oil
1 small onion, finely chopped
1 lb mushroom, trimmed, cleaned and chopped into small bits (I used creminis)
1 teaspoon kosher salt, plus 1 tablespoon for pasta water
1 cup dry marsala wine
3/4 lb pasta, Giada recommends thimble-shaped pasta, ditalini, but I think I used snail-shaped
1/2 lb frozen artichoke heart, thawed
3/4 cup grated parmesan cheese
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon fresh ground black pepper

Steps:

  • Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
  • Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.

Nutrition Facts : Calories 681.5, Fat 26.7, SaturatedFat 10.8, Cholesterol 49.7, Sodium 778.5, Carbohydrate 77.7, Fiber 6.8, Sugar 6, Protein 24.5

MARSALA AND MUSHROOM PASTA BAKE



Marsala and Mushroom Pasta Bake image

Provided by Michael Symon : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

Kosher salt and freshly cracked black pepper
1 pound cavatappi pasta
6 tablespoons unsalted butter
6 cups sliced mixed mushrooms (shiitake and cremini)
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
1 tablespoon finely chopped fresh thyme
1/3 cup all-purpose flour
1 cup marsala wine
3 cups vegetable stock
1 cup whole milk
Freshly grated nutmeg
1/2 cup finely chopped fresh parsley
2 cups shredded mozzarella cheese
1/4 cup freshly grated Parmesan

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!

MARSALA ARTICHOKES



Marsala Artichokes image

Provided by Sandra Lee

Categories     side-dish

Time 12m

Yield 4 servings

Number Of Ingredients 9

1 (16-ounce) bag frozen artichoke hearts, thawed
1 (14-ounce) can low-sodium chicken stock or broth
3/4 cup Marsala wine
2 teaspoons Italian seasoning
1 tablespoon crushed garlic
1 medium Roma tomato, seeded and diced
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons lemon juice

Steps:

  • Combine all ingredients in a medium saucepan. Bring to boil over medium-high heat. Reduce heat and simmer for 6 to 7 minutes.
  • To serve, use a slotted spoon to remove hearts from braising liquid.

THIMBLES WITH MUSHROOMS AND ARTICHOKES



Thimbles with Mushrooms and Artichokes image

Provided by Giada De Laurentiis

Categories     side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 10

3 tablespoons olive oil 1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and finely chopped
1 teaspoon kosher salt, plus 3/4 teaspoon
1 cup dry Marsala wine
1 pound thimble pasta
1/2 pound frozen artichoke hearts, thawed
3/4 cup grated Parmesan
1/2 cup cream
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper

Steps:

  • Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Saute, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
  • Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper. Transfer to a serving bowl and serve.

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