Spaghetti With Garlicky Marsala Mushrooms Recipe

Name: Spaghetti With Garlicky Marsala Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 tablespoons extra-virgin olive oil; 1 pound white mushrooms, caps quartered; 1 pound shiitake mushrooms, stems discarded, caps quartered; Salt and freshly ground pepper; 4 large garlic cloves, 2 thinly sliced and 2 minced; 1 medium shallot, thinly sliced; 1 1/2 teaspoons minced rosemary; 1/2 cup dry Marsala wine; 3 tablespoons balsamic vinegar; 6 Calamata olives, pitted and coarsely chopped; 3/4 pound spaghetti; 2 tablespoons unsalted butter; 1/3 cup freshly grated Parmesan cheese, plus more for serving; 2 tablespoons minced chives

Servings: persons

5 tablespoons extra-virgin olive oil
1 pound white mushrooms, caps quartered
1 pound shiitake mushrooms, stems discarded, caps quartered
Salt and freshly ground pepper
4 large garlic cloves, 2 thinly sliced and 2 minced
1 medium shallot, thinly sliced
1 1/2 teaspoons minced rosemary
1/2 cup dry Marsala wine
3 tablespoons balsamic vinegar
6 Calamata olives, pitted and coarsely chopped
3/4 pound spaghetti
2 tablespoons unsalted butter
1/3 cup freshly grated Parmesan cheese, plus more for serving
2 tablespoons minced chives

1
In a very large skillet, heat 2 tablespoons of the olive oil. Add the white and shiitake mushrooms, season with salt and pepper, cover and cook over moderately high heat for 5 minutes, stirring once. Uncover and cook over high heat, stirring once, until the mushrooms are browned all over, about 3 minutes. Add the sliced garlic, the shallot and rosemary and cook, stirring, until fragrant, about 2 minutes. Add the Marsala and cook until evaporated, about 30 seconds. Add the vinegar and cook, stirring, for 30 seconds. Stir in the minced garlic, olives and the remaining 3 tablespoons of olive oil and season with salt and pepper. Cover and keep warm.
2
In a large pot of boiling salted water, cook the spaghetti until al dente; drain. Return the spaghetti to the pot. Stir in the butter and mushrooms and season with salt and pepper. Stir in 1/3 cup of the Parmesan. Transfer the spaghetti to bowls, sprinkle with the chives and serve, passing more Parmesan at the table.
3
Notes: Variations: The mushrooms can be folded into an omelet, or served with pan-fried chicken breasts or cheese grits.

455

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 5 tablespoons extra-virgin olive oil, 1 pound white mushrooms, caps quartered, 1 pound shiitake mushrooms, stems discarded, caps quartered, Salt and freshly ground pepper, and more.

Yes, Spaghetti With Garlicky Marsala Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With Garlicky Marsala Mushrooms

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