Fettuccine With Mushroom Marsala Recipes

FETTUCCINE WITH MUSHROOMS

Steps:

• Bring a large pot of water to a boil over medium heat. Salt the water, add the pasta and cook to al dente. Heads up: Remove and reserve 1 cup of cooking water just before draining.
• Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the mushrooms and saute until deeply browned and tender, 12 to 15 minutes, adding the garlic, thyme, and sage midway through the cooking. Season the mushrooms with salt and pepper, to taste, and a little freshly grated nutmeg. Deglaze the pan with the Marsala and stir for 30 seconds. Stir in the cream, (or if you prefer, top the pasta with a dollop of ricotta at serving time). Stir in the reserved pasta cooking water, about 1 cup if using ricotta, and just enough to thin out the sauce to your liking if using cream.
• Drain the pasta and toss with sauce, parsley, and cheese. Transfer the pasta to a serving bowls and top each with a dollop of ricotta, if using, for mixing into the fettuccine as you eat.

CHICKEN MARSALA WITH PASTA

Steps:

• In a large saucepan, saute mushrooms in 2 tablespoons butter for 4-5 minutes or until tender. Add garlic; cook 1 minute longer. Add water and wine. Bring to a boil; stir in pasta mix. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. , Meanwhile, flatten chicken to 1/2-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large skillet, cook chicken in oil and remaining butter over medium heat for 4-5 minutes on each side or until no longer pink. Remove pasta mixture from the heat. Stir in sour cream. Serve with chicken.

CHICKEN MARSALA PASTA WITH MUSHROOMS RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• Cook pasta according to package directions. Drain and set aside.
• In a large skillet over medium heat, heat the oil, and when it's hot, add the mushrooms. Cook the mushrooms for six to seven minutes or until they are tender and lightly browned.
• Add the salt and pepper and continue cooking until any liquid evaporates. Next, add the Marsala, and continue cooking until all of the liquid has evaporated. (This usually takes around two to three minutes.)
• Add in the butter and stir until melted. Add the flour and stir, and cook for one to two minutes, just until it starts to turn light brown. Slowly add the chicken stock, constantly stirring while scraping the bottom of the pan as you add the stock. Reduce the heat to a simmer and stir until the sauce thickens, which will take another minute or two.
• Add the drained pasta to the sauce and mix thoroughly. Then stir in three-quarters of a cup of the Parmesan cheese, thee cubed mozzarella, fresh parsley, and cooked chicken. Mix well to combine all ingredients.
• Spray a 7x11 inch, oven-safe casserole dish with non-stick cooking spray and add the mixture. Top with the remaining parmesan cheese. Bake 25-30 minutes at 350 degrees F. or until the topping is lightly browned and the parmesan cheese has melted.
• Serve immediately.

CHICKEN MARSALA FETTUCCINE

Steps:

• In a large pot cook the fettuccine according to package instructions.
• In a large skillet heat 1 tablespoon of olive oil over medium-high heat. Season the chicken thighs with salt, pepper and 1 tablespoon of flour. Add to the skillet and sauté for 6-8 minutes or until fully cooked. Remove from the skillet onto a plate.
• Add the remaining teaspoon of olive oil to the skillet along with the chopped shallot, garlic and mushrooms. Sauté for 4-5 minutes or until the mushrooms are golden brown. Season with salt and pepper. Deglaze the skillet with the marsala wine then add chicken stock and thyme leaves.
• Turn the heat down to medium-low and let the sauce simmer and reduce for several minutes. Sprinkle in the remaining teaspoon of flour and stir everything together. Return the chicken to the skillet and add in the half and half, stir and bring everything back to a simmer. Taste for seasoning.
• Serve over fettuccine topped with shredded Parmesan cheese, chopped parsley and thyme leaves.

DATE NIGHT MUSHROOM FETTUCCINE

Steps:

• Clean the mushrooms. Add the garlic and mushrooms to a large skillet with 2 tablespoons of the butter. Sauté until the mushrooms are soft with deep brown color - 10-15 minutes. Add the cream and the rest of the butter. Simmer over low heat.
• Cook the fettuccine in a large pot according to package directions. Drain, reserving a little bit of the water, and return to pan.
• Add mushroom sauce to the hot fettuccine in the pan. Toss with tongs to mix. Add Parmesan and up to 1 cup of reserved pasta water as needed to get the consistency right. Season with salt and pepper. And now stand at the stove and eat it straight out the pan. So good.

MUSHROOMS MARSALA

Steps:

• Clean and take stems off (optional) the mushrooms.
• Place mushrooms in a sauce pan at medium to high heat, sprinkle them with the salt and cover them almost completely with a lid for about 8-9 minutes. Stir them a couple of times just so they don't burn.
• You want them to render just about all of their water, reducing them in size and growing in flavor. Once they've rendered just about all their water and the bottom of the pot is dry.
• Add the oil, the basil and the garlic and saute, browning the mushrooms a bit and always stirring so that the garlic does not burn.
• After about 1 minute of sauteing add the balsamic vinegar and stir for about 30 seconds (the balsamic should boil as it hits the pan) and keep stirring.
• Lastly, turn the heat a little bit higher and add the marsala wine, stirring and deglacing the bottom of the saucepan as well as burning off the alcohol.
• Continue to stir for 1 minute or so until the balsamic and marsala sauce begin to thicken a bit. Take off the heat and let it cool.

CREAMY MUSHROOM MARSALA SAUCE

Steps:

• Heat the olive oil in a frying pan and saute the chopped onions over low heat for 5-7 minutes, then add the garlic and cook briefly for 30 seconds while stirring. Add the mushrooms with a pinch of salt, pepper and chopped rosemary and brown over medium heat until golden.
• Sprinkle the mushrooms with flour and stir to coat. Deglaze the pan with the Marsala wine and let it bubble away for about 5 minutes until it's reduced by a half. Then add the stock and cook for 5 minutes longer. At the end stir in the double/heavy cream and let it warm through. Taste for seasoning and add more salt if needed, then take off the heat. Sprinkle with fresh parsley before serving if using.

MUSHROOM MARSALA

Steps:

• In a large pan over medium-high heat, heat 1 tablespoons butter. Add mushrooms and sauté, stirring often, for 2-3 minutes.
• Add the garlic, sauté for 1 minute until softened.
• Sprinkle in the thyme, salt, and pepper and cook for another 1-2 minutes, just until most of the water evaporates.
• Add the remaining 2 tablespoons butter and continue to cook for 3-4 minutes until mushrooms have a nice dark brown glaze and are softened.
• Add the Marsala wine, increase the heat to high, and bring to a boil. Continue to boil, stirring regularly, for 2-3 minutes, just until the liquid has cooked down. Remove from heat. Serve.

MARSALA SAUCE

Steps:

• Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

FETTUCCINE WITH MUSHROOMS AND MARSALA

Steps:

• In a large, deep-sided nonstick skillet, heat half the oil over medium heat. Add the garlic and cook, stirring, 30 seconds.
• Add the mushrooms and cook, stirring often, until they begin to release their liquid, 4-5 minutes.
• Add the wine, lemon juice, salt, red pepper flakes, and black pepper; let come to a simmer and cook, stirring occasionally, until most of the liquids have evaporated, about 10 minutes.
• Remove from heat and add the fettucine, remaining oil, and parsley.
• Return to low heat and toss until thoroughly combined and heated through. Serve at once.