Comments:My friend Teresa modified this recipe one night when Kyle and I came to dinner. We liked it so much that we’ve made it twice in the last month or so. The recipe was originally called “Chicken Marsala” and is based on the recipe from Carrabba’s. The original recipe can be found here: Teresa’s version uses green onions instead of shallots and leaves out the Marsala wine. It is good with or without the wine. I’ve been making it with the wine but Marsala wine seems to be hard to find around here so don’t worry too much about adding it if you can’t find it. I would leave the wine out altogether rather than substitute a different kind. Marsala wine has a fairly unique flavor. Shallots can also be expensive. If I already had an onion on hand, I’d use that rather than buying shallots just for this dish. Don’t be afraid of the heavy cream. There isn’t that much in the dish and it helps give the sauce a rich flavor. Having said that, anything with lots of butter and cream probably falls on the unhealthier side of the spectrum but this is too good not to enjoy once in awhile!

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)


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.

Preparation Tips: 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).