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.

serves 4-6


  • 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.



Were I to make it again I would simplify the recipe. The flavor to effort ratio was low. I'd leave off the panko completely since I didn't think it added any taste. I'd add the garlic to the mushrooms, increase the mushrooms, and top that with the shredded parmesan and parsley. Loads easier and quicker. You could change out the heavy cream for milk but the result will be a little runnier. Perhaps a touch more flour could help that problem.

Sure looked tasty and made me try it.


Yes I would also like to know the nutritional values/why only make a dish only once a year when you could have 6 times a year {special-ly If you can tweak a recipe to make it not so bad}


Amen Ellen!!

But this does sound like a wonderful special occasion dish when your vegan friends come for dinner. Or maybe for one of those rainy winter blues days when you need something warm and filling for the senses as well as the stomach. I'm putting this one in my recipe box - just in case...


Remember that vegan friends wouldn't want to eat chicken stock, dairy cream, butter and cheese. More for the rest of us!!


I hope you reconsider having that moving twitter page next to the recipes. Very distracting especially for those of us who have eye problems. Love seeing the recipies and have tried many of them. NH


I wish you would show the nutritional values including the calories per serving.



no you don't. This one would cause you to have a heart attack just reading the fat content!

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