Mushroom Marsala Pasta Bake

Mushroom Marsala Pasta Bake might be just the main course you are searching for. This recipe serves 4. One serving contains 526 calories, 22g of protein, and 23g of fat. For $2.04 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. It is brought to you by Smitten Kitchen. 6326 people were glad they tried this recipe. Head to the store and pick up olive oil, fresh flat-leaf parsley, onion, and a few other things to make it today. Overall, this recipe earns a solid spoonacular score of 79%. Try Mushroom Marsala Pasta With Artichokes, Mushroom Marsala Pasta With Artichokes, and Buitoni Chicken Marsala Ravioli with Mushroom Marsala Cream Sauce for similar recipes.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Make the sauce: Reheat your empty pasta pot over high heat. Add oil and once it is hot, add mushrooms and cook until theyve begun to brown and glisten, but have not yet released their liquid. Reduce heat to medium-high, add onions, salt and pepper and saute together until the liquid the mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until it has almost or fully evaporated (depending on your preference). Add butter, stir until melted. Add flour, and stir until all has been dampened and absorbed. Add stock, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/mushroom mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all stock has been added. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat.Assemble and bake dish: If youre cooking in an ovensafe dish, add cooked pasta and stir until combined. (If youre not cooking in an ovensafe dish, transfer this mixture to a 2-quart baking dish.) Stir in half the parmesan, all of the mozzarella and two tablespoons of the parsley until evenly mixed. Sprinkle the top with remaining parmesan. Bake for 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.A bunch of notes:Why marsala? Because its the Pantone Color of the Year 2015! More seriously, Marsala is a fortified wine from Sicily with a deep, complex flavor. It comes in dry and sweet versions; for savory dishes, use the dry. (For zabaglione, use the sweet. And invite me over.) It shares some commonalities with Sherry and Madeira, which arent exactly substitutes, but would also taste good here. You can buy dry Marsala it at wine shops inexpensively. I find that mine keeps open in the fridge for a year, but I have a feeling wine experts are grimacing. Seriously, though, ours still tastes for cooking great very long after its been opened and thats all I need to know.We dont consume or cook with alcohol: Heres what Im not going to say, But the alcohol cooks off! as most recipes will tell you because it, yes, it largely/mostly does, but not completely. Since Im cooking for a mixed-age family, I cook mine down to nonexistence (Im after the flavor, not a nap, though naps = swoon, you know?) but I know that many people will not want to use it at all. And you dont have to. This dish will still be incredibly delicious without it. If youre looking to try something clever/delicious in a different way, you might rehydrate a few dried porcinis in 1/4 cup boiling water. Remove them, chop them find and add them to the other mushrooms for a louder mushroom flavor. Then, strain the porcini soaking liquid to remove any sand/grit, add 1 teaspoon sherry or red wine vinegar and use this instead of the Marsala for a little extra flavor oomph.If it werent me making this: You might add some diced cooked chicken to the final baking portion. I personally am incredibly put off by chicken in pasta dishes, but seriously this is no time to start opening the terrifying large can of Implausible Things Deb Doesnt Like.See more: Mushrooms, Pasta, Photo, Vegetarian, Weeknight Favorite, WinterDo more: Link | Bookmark| Pin | Print| Email| 66 Comments

 

Step by step:

1. Make the sauce: Reheat your empty pasta pot over high heat.

2. Add oil and once it is hot, add mushrooms and cook until theyve begun to brown and glisten, but have not yet released their liquid. Reduce heat to medium-high, add onions, salt and pepper and saute together until the liquid the mushrooms give off is evaporated.

3. Add Marsala and cook mixture, stirring, until it has almost or fully evaporated (depending on your preference).

4. Add butter, stir until melted.

5. Add flour, and stir until all has been dampened and absorbed.

6. Add stock, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/mushroom mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all stock has been added.

7. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken.

8. Remove pan from heat.Assemble and bake dish: If youre cooking in an ovensafe dish, add cooked pasta and stir until combined. (If youre not cooking in an ovensafe dish, transfer this mixture to a 2-quart baking dish.) Stir in half the parmesan, all of the mozzarella and two tablespoons of the parsley until evenly mixed. Sprinkle the top with remaining parmesan.

9. Bake for 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.A bunch of notes:Why marsala? Because its the Pantone Color of the Year 2015! More seriously, Marsala is a fortified wine from Sicily with a deep, complex flavor. It comes in dry and sweet versions; for savory dishes, use the dry. (For zabaglione, use the sweet. And invite me over.) It shares some commonalities with Sherry and Madeira, which arent exactly substitutes, but would also taste good here. You can buy dry Marsala it at wine shops inexpensively. I find that mine keeps open in the fridge for a year, but I have a feeling wine experts are grimacing. Seriously, though, ours still tastes for cooking great very long after its been opened and thats all I need to know.We dont consume or cook with alcohol: Heres what Im not going to say, But the alcohol cooks off! as most recipes will tell you because it, yes, it largely/mostly does, but not completely. Since Im cooking for a mixed-age family, I cook mine down to nonexistence (Im after the flavor, not a nap, though naps = swoon, you know?) but I know that many people will not want to use it at all. And you dont have to. This dish will still be incredibly delicious without it. If youre looking to try something clever/delicious in a different way, you might rehydrate a few dried porcinis in 1/4 cup boiling water.

10. Remove them, chop them find and add them to the other mushrooms for a louder mushroom flavor. Then, strain the porcini soaking liquid to remove any sand/grit, add 1 teaspoon sherry or red wine vinegar and use this instead of the Marsala for a little extra flavor oomph.If it werent me making this: You might add some diced cooked chicken to the final baking portion. I personally am incredibly put off by chicken in pasta dishes, but seriously this is no time to start opening the terrifying large can of Implausible Things Deb Doesnt Like.See more: Mushrooms, Pasta, Photo, Vegetarian, Weeknight Favorite, Winter

11. Do more: Link | Bookmark| Pin | Print| Email| 66 Comments

Nutrition Information:

covered percent of daily need