Fettuccine With Mushrooms and Marsala |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe is from Vegan Italiano I recommend using only white cultivated mushrooms here as wild mushrooms may overwhelm the sweet and nutty flavor of the Marsala wine. If you don't have Marsala, use port or Madeira instead. This recipe is very simple and comes together quickly. It's amazing how much complexity of flavor comes from the Marsala wine. Ingredients:
3 tablespoons olive oil |
2 garlic cloves, minced |
3/4 lb fresh button mushrooms, sliced |
1/4 cup marsala wine |
2 tablespoons fresh lemon juice |
1/2 teaspoon coarse salt |
1/8 teaspoon crushed red pepper flakes (to taste) |
fresh ground black pepper, to taste |
8 ounces egg-free fettuccine pasta, cooked and drained |
1 tablespoon fresh parsley, minced |
Directions:
1. In a large, deep-sided nonstick skillet, heat half the oil over medium heat. Add the garlic and cook, stirring, 30 seconds.
2. Add the mushrooms and cook, stirring often, until they begin to release their liquid, 4-5 minutes.
3. 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.
4. Remove from heat and add the fettucine, remaining oil, and parsley.
5. Return to low heat and toss until thoroughly combined and heated through. Serve at once.
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