Italian Pasta Recipe: Mushroom Cream Sauce With Garlic, Parsley And Marsala
- 50 g unsalted butter
- 1 garlic clove, crushed
- 1 tablespoon chopped parsley, plus extra to serve
- 250 g closed mushrooms, thinly sliced
- 40 ml Marsala wine or sherry
- 125 ml vegetable or chicken stock
- 250 ml single cream
- 250 g dried pasta, such as pappardelle, tagliatelle, fettucine or farfalle
- 3 tablespoons freshly grated Parmesan cheese, plus extra to serve
- Sea salt and freshly ground black pepper
- #Here is a delicious Mushroom Cream Sauce With Garlic, Parsley And Marsala recipe. Keep a bottle of Marsala in the cupboard for cooking – it has a very distinctive flavour and is useful for both sweet and savoury dishes. It is used frequently in Bolognese cooking, and in Sicily from where it hails originally. This sauce also goes equally well with pan-fried steak, veal and pork.# Melt the butter in a frying pan. Add the garlic, parsley and mushrooms and cook gently over low heat, stirring from time to time. When the mushrooms have reduced and are starting to soften, add the Marsala and salt and pepper to taste. Stir well, cover the pan with a lid and leave to cook for a further 30 minutes, adding a little stock now and then. The mushrooms should be moist, but not watery. Add the cream and heat gently, shaking the pan occasionally.
- Towards the end of the cooking time, bring a large saucepan of salted water to the boil. Add the pasta and cook until al dente, or according to the packet instructions. Drain well.
- Add the sauce and the Parmesan to the freshly cooked pasta. Divide between 4 serving plates or bowls, sprinkle with the extra chopped parsley and serve at once with extra Parmesan.
- Variation Cook small cubes of aubergine instead of mushrooms.