Fettuccine With Mushrooms and Marsala
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
3-4
ingredients
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 3⁄4 lb fresh button mushrooms, sliced
- 1⁄4 cup marsala wine
- 2 tablespoons fresh lemon juice
- 1⁄2 teaspoon coarse salt
- 1⁄8 teaspoon crushed red pepper flakes (to taste)
- fresh ground black pepper, to taste
- 8 ounces egg-free fettuccine pasta, cooked and drained
- 1 tablespoon fresh parsley, minced
directions
- In a large, deep-sided nonstick skillet, heat half the oil over medium heat. Add the garlic and cook, stirring, 30 seconds.
- Add the mushrooms and cook, stirring often, until they begin to release their liquid, 4-5 minutes.
- Add the wine, lemon juice, salt, red pepper flakes, and black pepper; let come to a simmer and cook, stirring occasionally, until most of the liquids have evaporated, about 10 minutes.
- Remove from heat and add the fettucine, remaining oil, and parsley.
- Return to low heat and toss until thoroughly combined and heated through. Serve at once.
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RECIPE SUBMITTED BY
When I was little, I wanted to grow up to be a chef. I grew up to be a doctor instead, but I still love to cook and eat! I especially love recipes that make use of fresh vegetables.
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