Fettuccine with Mushroom Marsala is a simple, elegant, restaurant style pasta that’s ready in no time, so you can enjoy a gourmet meal any day of the week.
Just because Valentine’s Day has come and gone doesn’t mean you should stop thinking about sensual foods. Like this Fettuccine with creamy Mushroom Marsala Sauce. This is not only elegant, but it’s really quick.
I made this pasta for our dinner last night; we were expecting to have a quiet evening at home when, around 5 pm, we got the call from our favorite restaurant—we got off the waiting list! (Just as I was starting to get some good mileage out of teasing my husband about it.)
And we got the best table, too! It was comfy and secluded. I’m a huge table snob. To me there’s nothing worse than spending a lot of money to go out to dinner and being seated at a postage sized table wedged in between a loud-talker (Seinfeld was right on about that one) and one of those types who likes to stare at what you’re eating while they wait, endlessly, for their appetizers. Not romantic at all.
This fettuccine with mushroom Marsala is almost as good as going out. I go back to this basic sauce again and again because it’s easy yet so sophisticated. Put your nose up to the Marsala bottle and take a whiff: it’s instant white tablecloth and candlelight. All you need to pick up is some fresh thyme, and a bunch of nice looking mushrooms, whatever kind you like.
My favorite way to use mushrooms is all by themselves. Their flavor and texture is so distinctive it’s a shame to mix them in as an afterthought. Could you add chicken, or shrimp, or asparagus to this dish? Sure. But I wouldn’t.
You’re going to need about 8 ounces of mushrooms for two, or a pound for four people. You should have all the rest in the house: shallot, garlic, Marsala (one bottle lasts forever) chicken stock, cream, lemon and a box of fettuccine.
Love mushrooms?
- Warm Hummus with Mushrooms
- Mushroom Barley Soup
- Mushroom Carbonara with Gruyere and Hazelnuts
- Wild Mushroom and Hazelnut Baked Brie
- Creamy Chicken with Wild Rice and Mushrooms
- Instant Pot Pork Chops in Creamy Mushroom Sauce
Fettuccine with Mushroom Marsala
Ingredients
- 1/3 lb fettuccine, more if you like
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large shallot, minced
- 1 large clove of garlic, minced
- 8 oz assorted mushrooms, sliced
- 1/3 cup Marsala wine
- 1/3 cup chicken stock
- Juice of 1/2 lemon
- 1/2 tsp Wondra flour*
- 1/3 cup heavy cream
- several sprigs of fresh thyme, leaves stripped from the stalks
- salt and fresh cracked pepper
- Chopped parsley
- Freshly grated Parmesan for garnish
Instructions
- In a heavy pot melt and butter and olive oil and saute the shallot and garlic for a few minutes.
- Add in the mushrooms and saute, stirring often, for about 5 to 8 minutes, until the mushrooms just tender. If the pot seems too dry, add a little more olive oil.
- Add the Marsala into the hot pot and let it evaporate for a minute, then add the chicken stock, thyme, lemon juice, salt and pepper.
- Let the sauce simmer and reduce for a few minutes. Sprinkle in a dash of Wondra flour and blend in.
- Add in the cream, and bring back to a simmer. Check for seasoning and set aside while you cook the fettuccine.
- When the fettuccine is just al dente, either add it to the sauce and toss well, or put it in a serving bowl and top with the sauce. Garnish with cheese and parsley.
Notes
Nutrition
Sue, should I buy the sweet or dry Marsala?
Have gone to all the stores in my area looking for the Wondra Flour but cannot find it. Is there any thing that could be sustituted for it?
I use dry marsala, dry spirits in general for cooking. And no worries if you can’t find Wondra, it’s a very small amount so you can just leave it out, or rub regular flour with a little butter and add to your sauce.
Oh boy I am in love with your recipe. I used vegetable broth and coconut milk instead of cream. Also I added green beans and green peas. The lemon made it pop! Now I want to explore all of your recipes.
Welcome aboard Marie <3
Thanks so much Marie!
I have NO idea how I missed this post initially, but I am grinning now. I already have chicken marsala on the menu for this week and I can guarantee that I’ll be making this very SOON with some more of the marsala that is now in my cabinet. We absolutely adore mushrooms. I’m thinking it’s going to take a good 2 pounds of them (at least that!) in order to feed my crew.
I made this today-and it was soooo yummy! Totally tasted like something you would get in a fancy restaurant. I took the other 1/2 lemon and used it to sprinkle on each plate right before eating–made it pop.
Thank you!
That looks so good! Maybe when I’m not low-carbing….. :))
Ok, looks delicious. But I struggle with what to buy at the store – The sweet or the dry marsala? Which did you use?Mushrooms are my absolute favorite!
Are you sure you are not a professional food stylist /photographer? I’m making this tonight. It’s 4 O’clock PST and I thought I need some inspiration for dinner tonight…came to your blog and saw your lovely vanilla hazelnut scones and thought I could be happy with that for dinner with a glass of chardonnay…but the family…maybe not. THEN I saw this recipe. This looks so good and I have everything but the mushrooms and the wondra. I’ve never used Wondra and after reading your description, I’m wondering why. 8 o’clock cannot come fast enough!
Mushrooms and pasta is a match made in heaven…They bring out the best in each other. Excited to try this out!
That first photo is fabulous. Made me want to run to the kitchen and make it like “now”. I’m a big table snob too. I sit there and fume if we’re given a bad table and there’s no way to fix it. Great looking recipe.
I wholeheartedly agree with table snobbery. On my birthday this year, the restaurant I chose sat us right next to the bar dishwasher–a miserable night and I won’t go back! Your dish looks delicious.