MARSALA AND MUSHROOM PASTA BAKE
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
- Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!
FETTUCCINE WITH MUSHROOMS
Provided by Rachael Ray : Food Network
Time 55m
Yield 4 servings
Number Of Ingredients 13
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.
FETTUCCINE WITH MUSHROOMS AND MARSALA
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.
Provided by Eat Your Vegetables
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 459.3, Fat 15.7, SaturatedFat 2.2, Cholesterol 57.3, Sodium 420, Carbohydrate 51, Fiber 1.3, Sugar 2.9, Protein 12.7
CHICKEN MARSALA WITH PASTA
This dish is elegant enough for company, but quick and easy enough for a weeknight. My family always looks forward to this chicken. Leftover broiled chicken breasts work fine and save you time, too.-Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 453 calories, Fat 23g fat (9g saturated fat), Cholesterol 100mg cholesterol, Sodium 964mg sodium, Carbohydrate 35g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.
MUSHROOM MARSALA PASTA WITH ARTICHOKES
From Smitten Kitchen - she says: "The only note I'd make about the flavor is that, though I enjoyed the subtle meatiness of the dish, I can see why others might want a little acid to brighten it up; if you find this to be the case, I think a tablespoon or so of lemon juice or a splash of balsamic added at the end might do the trick"
Provided by sofie-a-toast
Categories One Dish Meal
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute. Add the mushrooms and one teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes (though this took me much less time). Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
- Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and add it into the mushrooms, Marsala and onions Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.
Nutrition Facts : Calories 681.5, Fat 26.7, SaturatedFat 10.8, Cholesterol 49.7, Sodium 778.5, Carbohydrate 77.7, Fiber 6.8, Sugar 6, Protein 24.5
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