Marsala Mushroom Casarecce
Savory Marsala Mushroom Casarecce pasta packed with rich wine-infused mushrooms and herbs for a rustic Italian dinner.
Equipment
- Large skillet
- Pasta pot
- Wooden spoon
- Strainer
- Chef’s knife
- Chopping board
- Measuring cups and spoons
Ingredients
For the Marsala Mushrooms:
- 7 tbsp unsalted butter divided
- 1 large shallot minced
- 14 oz fresh chestnut mushrooms sliced
- 2 tsp kosher salt divided
- Pinch of black pepper
- ½ cup dry Marsala wine
- 1½ cups beef stock or diluted demi-glace
- 1 tbsp chopped fresh tarragon
- 1 tbsp chopped fresh Italian parsley
- 2 tsp lemon juice divided
For the Pasta:
- 8 oz casarecce pasta or fusilli, pappardelle, etc.
For Garnish:
- Freshly grated Parmigiano Reggiano or Pecorino
- Chopped Italian parsley
Instructions
- In a large skillet, melt 4 tbsp butter over medium heat. Add the shallot and cook until translucent.
- Add sliced mushrooms, 1 tsp salt, and pepper. Cook for 1 minute, stir, then cover and cook for 5 minutes.
- Uncover and increase to medium-high heat. Sauté for another minute.
- Pour in Marsala wine and cook for 2 minutes to reduce.
- Add stock, tarragon, parsley, 1 tsp salt, and 1 tsp lemon juice. Simmer for 25 minutes until sauce thickens.
- Remove from heat, stir in remaining 3 tbsp butter (one at a time), and final 1 tsp lemon juice. Taste and adjust salt.
- Meanwhile, cook pasta in salted boiling water until al dente. Reserve ½ cup of pasta water before draining.
- Toss pasta with mushroom sauce and a splash of pasta water if needed.
- Serve hot, garnished with parsley and grated cheese.
Notes
For vegetarian version, use vegetable stock instead of beef stock.
Butter can be substituted with plant-based alternatives.
Chestnut mushrooms can be replaced with cremini or oyster mushrooms.
Optional protein additions: seared chicken, scallops, or pancetta.
Ideal for casual dinners or elegant gatherings.