This recipe kinda came up spur of the moment and I didn’t follow a recipe so I was a little worried about how it would turn out. There’s probably a better way to make the sauce, but this turned out pretty well!
Linguine Mushroom Marsala
serves 4-6
-1 lb linguine
-olive oil
-1 lb portobella mushrooms, sliced
-1 1/2 tbsp shallots, minced
-1 c marsala
-1 c chicken stock
-2 c heavy cream
-salt & pepper, to taste
-3 tbsp Italian parsley, chopped
Cook pasta al dente.
In large skillet, place a few tablespoons of oil over medium-high heat. Once hot, toss mushrooms in pan. Cook for 3-5 minutes as mushrooms soften. Add shallots. Stir occasionally. Once mushrooms and shallots have caramelized, turn heat to high and deglaze with marsala. Bring to boil and reduce for about 5 minutes. Add stock and heavy cream. Reduce by half over high heat, about 10 minutes.
Season with salt & pepper to taste. Simmer on medium-low for 5 minutes. Taste and adjust as needed.
Toss pasta with sauce and parsley. Enjoy.
Tagged: cooking, mushrooms, pasta
I love mushrooms!