Fettuccine with Mushroom Marsala
User Reviews
3.5
Fettuccine with Mushroom Marsala
Description
This Fettuccine with Mushroom Marsala highlights the pairing of fresh mushrooms and Marsala wine in a creamy sauce. The process starts with sautéing minced shallot and garlic in butter and olive oil to develop flavor, followed by cooking the mushrooms until just tender. Adding Marsala wine and chicken stock creates a savory base, and simmering reduces it to concentrate the flavors. A dusting of Wondra flour helps thicken the sauce without lumps, and finishing with heavy cream softens and enriches the texture. Fresh thyme leaves bring an herbal note, balanced by the brightness of fresh lemon juice.
The fettuccine is cooked al dente and then combined with the sauce so it is evenly coated. Topping with freshly grated Parmesan cheese and chopped parsley adds mild sharpness and freshness. This dish suits a comforting dinner and can be served on its own or with a simple side salad.
Wondra flour is used here because it dissolves instantly and thickens sauces smoothly at the last moment. Adjust seasoning with salt and pepper as needed before serving. The sauce can be made ahead and warmed gently.
Ingredients
- 1/3 lb Fettuccine pasta more if you like
- 1 tbsp olive oil
- 1 tbsp butter
- 1 shallot minced, large
- 1 garlic minced, large clove
- 8 oz mushroom sliced, assorted
- 1/3 cup marsala wine
- 1/3 cup chicken stock
- lemon juice of half
- 1/2 tsp wondra flour
- 1/3 cup heavy cream
- thyme leaves stripped from the stalks, fresh, several sprigs
- salt fresh cracked pepper
- black pepper fresh cracked pepper
- parsley chopped
- Parmesan Cheese freshly grated, for garnish
Instructions
- In a heavy pot melt and butter and olive oil and saute the shallot and garlic for a few minutes.
- Add in the mushrooms and saute, stirring often, for about 5 to 8 minutes, until the mushrooms just tender. If the pot seems too dry, add a little more olive oil.
- Add the Marsala into the hot pot and let it evaporate for a minute, then add the chicken stock, thyme, lemon juice, salt and pepper.
- Let the sauce simmer and reduce for a few minutes. Sprinkle in a dash of Wondra flour and blend in.
- Add in the cream, and bring back to a simmer. Check for seasoning and set aside while you cook the fettuccine.
- When the fettuccine is just al dente, either add it to the sauce and toss well, or put it in a serving bowl and top with the sauce. Garnish with cheese and parsley.
Notes
- Wondra flour is ideal for last-minute thickening as it dissolves quickly without clumping.
- Use fresh thyme leaves stripped from stalks for the best herbal flavor.
- Toss pasta with sauce just after draining to help it absorb the flavors well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 668 kcal
% Daily Value*
| Calories | 668kcal | 33% |
| Carbohydrates | 73g | 24% |
| Protein | 16g | 32% |
| Fat | 31g | 48% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 125mg | 42% |
| Sodium | 144mg | 6% |
| Potassium | 705mg | 15% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 808IU | 16% |
| Vitamin C | 7mg | 8% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
You'll Also Love
