Forgive me for the silly title; I just couldn't help myself. Perhaps I'm just giddy from this DELICIOUS dinner! I adapted this recipe from Giada's Chicken Marsala. I had made her recipe a few weeks ago and thought the sauce was amazing, but wasn't wild about the chicken. I LOVE this new version with mushrooms. Like many amazing dishes, this one is NOT all that "diet friendly" and needs to be reserved for special occasions (ya know, such as Tuesday). Seriously, it's very rich and you may want to serve small portions of it with a nice, big salad.Just a note... this dish needs to be served immediately after cooking. If left out too long, the sauce can break. If you have any leftovers, you can probably expect the sauce to be broken as well. This is okay; it still tastes fine (though not as good as when it's fresh), but just beware that the leftovers are probably not something that you would want to serve to guests. When it's fresh, though.....mmm mmm.....it's the PERFECT thing for company. They will be so impressed!
Mushroom Marsala- 24 oz. sliced, assorted mushrooms (use any varieties that you like)
- 2 tbsp. extra light olive oil
- 1 medium yellow onion, diced
- 4 cloves garlic, minced
- 1 cup Marsala wine
- 2 tbsp. unsalted butter
- 3 tbsp. dijon mustard
- 8 oz. mascarpone cheese
- 2 tbsp. fresh Italian parsley, plus extra for garnish
- egg noodles (or any other pasta desired), cooked according to package directions
Heat olive oil in a large skillet and cook mushrooms over low heat for about 15 minutes. After 15 minutes, add diced onion and continue cooking for another 15 minutes, or until mushrooms are very brown. Add garlic and cook for another minute or so. Add wine to deglaze pan; be sure to scrape up all the brown bits off the bottom of the pan. Simmer over medium/low heat until the wine is reduced by half. Stir in the butter, dijon, and mascarpone. Remove from heat and stir in parsley. Serve over egg noodles (or any pasta desired) and sprinkle with a bit more fresh parsely.
Serves: 6
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10 comments:
Yum, this looks so comforting and creamy!
So delicious. I love all the ingredients here. Would be a challenge to make it and keep myself from eating the whole thing!
Looks great! I'll definitely be keeping this recipe! Thanks!
I'm a big fan of Marsala in cooking so will definitely give this a try (even if it's not Tuesday).
My hubby loves mushrooms; I'll have to make this. It looks and sounds awesome... :)
looks so delicious. I don;t mind the richness and I love mushrooms!
Wow, your delicious-looking meals and amazing photos somehow only keep getting better!
This looks fabulous. I had chicken masala in a resaurant once that was just fabulous and haven't found one as good since, or a fabulous recipe. This just might be the ticket. Love the mushroom replacement over chicken. Thanks for the post, can't wait to try it.
Lea Ann
Mmm I made my first chicken marsala a few months ago and I loooooved it, your vegetarian version sounds incredible!!!!!!!! cant wait to give it a try!
This dish looks amazing! From the picture I thought the mushrooms were beef until I saw the description. Love it!
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