Mushroom Pasta
All the secrets to making the most delicious mushroom pasta are out! This mushroom pasta is creamless – made from shallots, garlic, butter, parmesan cheese and marsala wine – creating a silky, insanely delicious sauce.
Servings: 4 servings
Ingredients
- 1 pound tagliatelle pasta (preferred) or pappardelle (wider) or fettuccine (skinnier)
- 8 ounces baby bella (cremini) mushrooms sliced
- 5 ounces shiitake mushrooms sliced
- 4 large shallots finely chopped
- 2 garlic cloves minced
- ½ cup grated Parmigiano-Reggiano (or parmesan cheese) plus more to garnish
- ½ cup sweet marsala wine
- ⅓ cup extra virgin olive oil
- 4 tablespoons butter
- Salt & pepper to taste
- Fresh Italian flat-leaf parsley chopped to garnish
Instructions
- Add butter and olive oil to a large pan, letting butter melt over medium heat. Add shallots and garlic. Sauté for 2-3 minutes until shallots sizzle and soften.
- Add marsala wine to the pan, stir, and then the mushrooms. Over medium-high heat stirring often, cook mushrooms at a gentle boil for 5-6 minutes until mushrooms reduce to about half their size and the sauce thickens a bit. Do not reduce sauce too much, or else your pasta will be dry! See video for visual instructions.
- Stir in parmesan cheese so it melts into the sauce, adding creaminess. Turn heat to very low, just to keep warm. Stir in salt to taste and a generous amount of black pepper.
- Boil pasta. Then drain. Immediately add pasta to sauce, tossing until combined.
- Serve with a garnish of fresh, chopped parsley and more parmesan cheese.
Video
Nutrition
Serving: 1serving | Calories: 837kcal | Carbohydrates: 95g | Protein: 24g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 327mg | Potassium: 771mg | Fiber: 6g | Sugar: 8g | Vitamin A: 519IU | Vitamin C: 2mg | Calcium: 217mg | Iron: 3mg