Mushroom Marsala Tagliatelle

• 8 ounces tagliatelle
• 12 ounces mushrooms, sliced
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 1/2 cup Marsala wine
• 1/2 cup chicken or vegetable broth
• 2 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves
• Salt to taste
• Freshly ground black pepper to taste
• 2 tablespoons chopped fresh parsley

Steps

1. 1 Cook tagliatelle in salted boiling water until al dente; reserve 1/2 cup pasta water and drain.
2. 2 Heat olive oil in a large skillet over medium heat.
3. 3 Add mushrooms and cook until browned, about 8 minutes.
4. 4 Stir in garlic and cook for another minute.
5. 5 Deglaze the pan with Marsala wine, scraping up any browned bits.
6. 6 Add broth and bring to a simmer.
7. 7 Stir in cooked tagliatelle, butter, and thyme; toss to coat, adding reserved pasta water if needed.
8. 8 Season with salt and pepper.
9. 9 Garnish with parsley before serving.

Equipment

• Large skillet
• Pot
• Cutting board
• Chef's knife

Variations

• Add grilled chicken for a heartier meal.
• Substitute tagliatelle with pappardelle for wider ribbons of pasta goodness.

Substitutions

• Use dry sherry if Marsala is unavailable.
• Substitute butter with olive oil for a dairy-free version.

Pairings

• Serve with a glass of Pinot Noir.
• Crusty bread on the side is always a win.

Nutrition

Tips

• Use cremini or shiitake mushrooms for extra flavor.
• If you don't have Marsala, substitute with a dry sherry for a similar flavor profile.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water or broth to revive the sauce.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat gently on the stovetop with a bit of extra broth.

Serving Suggestions

• Pairs wonderfully with a crisp green salad and a sprinkle of grated Parmesan.

FAQ