Mushroom Marsala

Marsala Sauce
1/3 cup butter
2 teaspoons minced shallots
2 teaspoons minced garlic
8 ounces of fresh, sliced mushrooms
1/4 cup marsala wine
1/4 teaspoon ground black pepper
1 cup vegetable stock
2 teaspoons corn starch
1 teaspoon minced fresh parsley
2 tablespoons heavy cream

4 servings of cooked pasta (linguini)

Many of the ingredients need to be added fairly quickly so measure everything out ahead of time and have it ready. If you start the pasta water first, then start the sauce, the pasta will be ready about the same time as the sauce. (Just put the water on the burner, turn it to boil and start working on the sauce. It’s easy to take 10 seconds to toss the pasta in once the water comes to a boil.)Use the 5 minutes that the mushrooms are simmering to dissolve the cornstarch and mince the parsley (have it rinsed and ready beforehand).

1. Melt butter over low heat in a medium saucepan.
2. Turn heat up to medium/high to sauté the shallots and garlic for about 30 seconds (be careful not to burn the butter). Add Marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium/high heat for 5 minutes.
3. Dissolve corn starch in vegetable stock. Add stock to the saucepan and simmer for an additional 5 minutes.
4. Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until thick. Remove pan from the heat, then cover it until needed.
5. Pour sauce over the cooked linguini and toss to coat. Serves 4.

Serving Size: Makes 4 Servings

Number of Servings: 4

Recipe submitted by SparkPeople user 38PEARL.