Pasta With Wild Mushrooms

By Marian Burros

Published October 5, 1993

Total Time
30 minutes
Rating
4(75)
Comments
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Featured in: PLAIN AND SIMPLE; The Loneliness of the One-Mushroom Pasta Sauce

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Ingredients

Yield:2 servings

  • 16 ounces whole onion or 14 ounces chopped, ready-cut onion (about 3 cups)

  • 2 teaspoons olive oil

  • 16 ounces assorted mushrooms (portobello, shiitake, cremini, hen of the woods, porcini)

  • 8 ounces fresh pasta

  • ½ cup Marsala

  • ½ cup no-salt-added beef stock or broth

  • ¼ teaspoon salt

  • Freshly ground black pepper to taste

  • 1 ounce Parmigiano Reggiano

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

96 grams carbs; 92 milligrams cholesterol; 615 calories; 5 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 12 grams fat; 7 grams fiber; 630 milligrams sodium; 29 grams protein; 15 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Finely chop whole onion and saute in hot oil in nonstick pan for 15 minutes, or until onion has softened. Stir occasionally.

  2. Step 2

    Bring water to boil for pasta.

  3. Step 3

    Wash, trim and coarsely chop mushrooms. When onions have softened, stir in mushrooms, and cook until they release their juices and begin to dry out.

  4. Step 4

    Add Marsala and beef stock, and cook over medium-high heat until mushrooms and onions are very soft.

  5. Step 5

    Cook pasta.

  6. Step 6

    Season sauce with salt and pepper.

  7. Step 7

    Grate cheese. When pasta is cooked, drain. Mix it with sauce, and then sprinkle with cheese.

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Ratings

4 out of 5
75 user ratings
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Comments

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Dave B

Excellent recipe.I had used Martini and Rossi extra dry as the wine with an excellent review from my wife as a food critic. I added about two ounces of parmigiana instead of one.No other changes were made.

de2r

Made this with a few additions to make it a one-pot meal: - 1 Zucchini - some tomatillos - a jalapeño - Pimenton Served it over ravioli. Very good.

Maia

This is so delicious! We had to make quarantine substitutions (white mushrooms, red wine) and it still turned out AMAZING. We’ll be making time and time again. The flavors fill each other out perfectly. NB: add red pepper flakes for some heat.

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