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To make Creamy Mushroom Marsala, you need specific ingredients. Here’s what you’ll need: - 500g mixed mushrooms (cremini, button, shiitake), sliced - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 cup vegetable broth - 1 cup heavy cream - 2 tablespoons extra virgin olive oil - 1 tablespoon all-purpose flour - 1 teaspoon dried thyme - 1 teaspoon dried rosemary - Salt and freshly ground pepper, to taste - Fresh parsley, finely chopped (for garnish) - 300g pasta (fettuccine or tagliatelle) These ingredients create a rich and tasty dish. The mixed mushrooms give depth, while the cream adds smoothness. If you want to boost the flavor, consider adding these optional ingredients: - 1/2 cup white wine - 1 teaspoon balsamic vinegar - A pinch of red pepper flakes These ingredients add complexity to the sauce. The wine brings acidity, while the balsamic adds sweetness. Red pepper flakes can give a little kick. When choosing pasta for Creamy Mushroom Marsala, I suggest: - Fettuccine - Tagliatelle - Pappardelle These pasta types work well because they hold the creamy sauce nicely. Cook them until al dente for the best texture. Enjoy your cooking journey with these ingredients! To start, fill a large pot with water and add salt. Bring it to a boil. Once boiling, add 300g of pasta like fettuccine or tagliatelle. Cook it according to the package directions. You want the pasta al dente, which means it should be firm but not hard. This usually takes around 8-10 minutes. After cooking, drain the pasta, but save a cup of that starchy pasta water. This water will help your sauce later. Now, let’s make that creamy mushroom sauce. In a large skillet, pour in 2 tablespoons of extra virgin olive oil. Heat this over medium heat. Once hot, add 1 finely chopped onion. Sauté it for about 3-4 minutes until it’s soft and smells great. Next, add 3 minced garlic cloves and 500g of sliced mixed mushrooms. I love using cremini, button, and shiitake for a mix of flavors. Cook them for 7-8 minutes until they are golden brown. After that, add 1 tablespoon of all-purpose flour. Stir it well to mix it in. This helps to thicken the sauce without lumps. Cook for another minute to lose the raw flour taste. Gradually pour in 1 cup of vegetable broth. Keep stirring to avoid lumps. Raise the heat and let it simmer for about 5 minutes. You’ll see the sauce thicken nicely. Next, lower the heat and stir in 1 cup of heavy cream, 1 teaspoon of dried thyme, and 1 teaspoon of dried rosemary. Let this simmer for 3-4 minutes to blend all the flavors. Finally, taste your sauce and season with salt and freshly ground pepper to your liking. Now it’s time to bring it all together! Gently toss the cooked pasta into the mushroom sauce. Make sure every piece of pasta is well coated. If the sauce feels too thick, add a splash of that reserved pasta water. This will help loosen it up without losing flavor. When you plate it, serve generous portions of your creamy mushroom marsala pasta. For a lovely touch, sprinkle freshly chopped parsley on top. This not only adds color but also fresh flavor. If you want to impress, add a sprinkle of grated parmesan cheese and a sprig of thyme for that extra flair. Enjoy your dish! To make your mushrooms shine, choose fresh ones. Mix cremini, button, and shiitake for a rich taste. Clean them gently with a damp cloth. Avoid soaking mushrooms in water; they absorb it and lose flavor. Sauté them until they turn golden brown. This step brings out their natural sweetness. Adding dried thyme and rosemary enhances the earthy notes. Taste as you cook to balance flavors. If your sauce is too thick, add some pasta water. Just a bit will help it blend well. For a thicker sauce, let it simmer longer. Use flour wisely; it thickens but can clump if not stirred. If you want to thin the sauce, add more vegetable broth. Always adjust to your liking, keeping it creamy and smooth. When serving, use a large bowl or plate. Toss the pasta in the sauce to coat it well. This ensures every bite is flavorful. Garnish with freshly chopped parsley for color. A sprinkle of grated parmesan cheese adds a nice touch. A single sprig of fresh thyme on top looks elegant. Serve right away for the best taste and warmth. {{image_4}} You can add protein to make this dish heartier. Chicken works great. Just cut it into bite-sized pieces and cook it in the skillet before the onions. This adds flavor and substance. If you prefer a plant-based option, try tofu. Use firm tofu and cube it. Sauté it until golden before adding the mushrooms. Both options blend well with the creamy sauce. If you need a gluten-free meal, swap the pasta. Look for gluten-free pasta made from rice or quinoa. These options cook similarly to regular pasta. You can also use spiralized vegetables like zucchini or carrots. They add a fresh twist and are low in carbs. To make this dish dairy-free, replace the heavy cream. Use coconut milk for a rich flavor. Cashew cream is another great choice. Just soak cashews in water, blend them, and add to your sauce. Swap the butter for olive oil or vegan butter. This keeps the dish creamy without dairy. Store your creamy mushroom marsala in an airtight container. This keeps it fresh. Let it cool before sealing the container. You can store it in the fridge for up to three days. If you want to keep it longer, freezing is a good option. To reheat, place the creamy mushroom marsala in a skillet. Heat on medium-low. Stir it gently to warm evenly. If the sauce is too thick, add a bit of water or broth. You can also use the microwave. Heat in short bursts, stirring in between. Freezing is easy! Pour the cooled dish into a freezer-safe container. Leave some space at the top for expansion. You can freeze it for up to three months. When ready to eat, thaw it in the fridge overnight. Then, reheat it on the stove or in the microwave. Yes, you can use many types of mushrooms. Cremini, button, or shiitake mushrooms all work great. You can mix them for a richer flavor. Each type adds its unique taste and texture. Try using oyster or portobello mushrooms for a fun twist. To make Creamy Mushroom Marsala vegan, replace the heavy cream with coconut cream or cashew cream. Use vegetable broth instead of any meat-based broth. You can skip the flour or use a gluten-free option for thickening. These swaps will keep the dish creamy and flavorful. Creamy Mushroom Marsala pairs well with many sides. Serve it with garlic bread for a crunchy touch. A fresh salad adds brightness to the meal. You can also enjoy it with roasted vegetables or steamed greens. It’s perfect for any dinner table! Creamy Mushroom Marsala is simple and tasty. With the right ingredients, careful cooking, and helpful tips, you can create a rich dish. Remember to choose the pasta that suits your taste. Don't shy away from trying variations like adding chicken or making it gluten-free. Storing leftovers is easy, and reheating keeps the flavor strong. I hope you enjoy making this dish as much as I do. Enjoy your cooking adventure with Creamy Mushroom Marsala!

Creamy Mushroom Marsala

Indulge in the rich flavors of Creamy Mushroom Marsala Delight! This easy recipe combines mixed mushrooms, garlic, and creamy goodness to create a luxurious pasta dish that’s perfect for any meal. With just a few simple ingredients, you can whip up a delightful dinner in under 30 minutes. Click through now for step-by-step instructions and elevate your dinner table with this mouthwatering recipe!
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Ingredients
  

500g mixed mushrooms (cremini, button, shiitake), sliced

1 medium onion, finely chopped

3 cloves garlic, minced

1 cup vegetable broth

1 cup heavy cream

2 tablespoons extra virgin olive oil

1 tablespoon all-purpose flour

1 teaspoon dried thyme

1 teaspoon dried rosemary

Salt and freshly ground pepper, to taste

Fresh parsley, finely chopped (for garnish)

300g pasta (fettuccine or tagliatelle)

Instructions
 

Begin by cooking the pasta: In a large pot of boiling salted water, add the pasta and cook according to package instructions until it reaches an al dente texture. Once cooked, drain the pasta and set it aside, reserving a small cup of the pasta water.

    Prepare the mushroom sauce: In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes until the onion becomes translucent and fragrant.

      Incorporate the garlic and the sliced mushrooms into the skillet. Stir and cook for 7-8 minutes, or until the mushrooms are tender and turn a lovely golden brown color.

        Sprinkle the flour evenly over the mushroom mixture, stirring well to combine. Continue cooking for an additional minute to eliminate the raw flour taste.

          Gradually pour in the vegetable broth. Stir continuously to prevent any lumps from forming. Raise the heat and bring the mixture to a gentle simmer. Allow it to simmer for about 5 minutes, or until the sauce begins to thicken.

            Lower the heat to a gentle simmer and carefully stir in the heavy cream, dried thyme, and dried rosemary. Let the sauce simmer for 3-4 more minutes, allowing it to thicken further and meld the flavors.

              Taste the sauce and season with salt and freshly ground pepper according to your preferences.

                Gently toss the cooked pasta into the creamy mushroom sauce, ensuring that every strand is well coated. If the sauce is too thick, add a little reserved pasta water to achieve your desired consistency.

                  To serve, plate generous portions of the creamy mushroom marsala pasta and garnish each dish with a sprinkle of freshly chopped parsley for a burst of color and flavor.

                    Prep Time: 10 mins | Total Time: 30 mins | Servings: 4

                      - Presentation Tips: Elevate each serving with a sprinkle of freshly grated parmesan cheese and a sprig of fresh thyme on top, adding both flavor and visual charm to your dish. Enjoy your culinary creation!