Mushroom Pasta Marsala
Presented by: Paula Nemzek, KCTS 9 Cooks
Cook's Note: This versatile pasta dish is a quick and delicious dinner. Great with cooked chicken or blanched veggies added in.
- 1 pound mixed mushrooms, such as crimini and chanterelles, sliced
- 4 Tablespoons olive oil
- 5 Tablespoons butter, divided
- 1 shallot, in small dice
- 1 pound fresh fettuccine pasta
- 1 Tablespoon dried thyme
- salt and pepper to taste
- 1 1/2 Tablespoons flour
- 1/2 cup Marsala wine (or substitute sherry)
- 1 1/4 cups chicken stock
- 1/2 cup heavy (whipping) cream
Ingredients for Garlic Bread Crumbs
- 4 large cloves garlic, minced
- 1 cup panko breadcrumbs
- 1/3 cup grated (not shredded) Parmesan cheese
- 1/3 cup Italian parsley, chopped
Bring a pot of water to boil for the pasta. Prepare the topping first. In a sauté pan, heat 2 tablespoons olive oil and 2 tablespoons butter. Add garlic and sauté for about 30 seconds before adding panko. Brown until nutty and fragrant. You want the garlic to be cooked; otherwise you’ll get a sharp garlicky taste to the topping. Remove from heat and let cool for 2 to 3 minutes. Add the cheese and parsley and toss. Set aside.
Heat 2 tablespoons olive oil in a large sauté pan over medium-high heat. Add 3 tablespoons butter and the mushrooms. Cooked until browned, 5 to 7 minutes. Add shallots and thyme; season with salt and pepper to taste. Stir together and add flour (best sprinkled in with a shaker to avoid clumping).
At this point add the fettuccine to the boiling pot.
Add the Marsala to the mushroom mixture and incorporate. Add the chicken stock and cream; simmer no longer than 2 minutes to thicken. Mixture will continue to thicken and the pasta absorbs a lot, so don’t worry if the sauce seems a bit thin.
Drain pasta and transfer to a large bowl. Reserve a little cooking water in case the mixture seems dry. Add sauce and toss with the pasta. Serve with the crunchy garlic breadcrumbs sprinkled over the top.