Linguine with Mushroom Marsala Cream Sauce | Veg For Din

Linguine with Mushroom Marsala Cream Sauce

Linguine with Mushroom Marsala Cream Sauce: This dish will be loved by everyone! It’s creamy, earthy and buttery with a touch of acidity. Linguine is topped with the Marsala sauce which is made up of mushrooms, rosemary, shallots, garlic and heavy cream. The dish is garnished with a spritz of lemon, grated parmesan cheese and parsley.

Linguini with Mushroom Marsala Cream Sauce

What is Marsala Wine?

Marsala wine is an Italian sweet or dry fortified wine made in the city of Marsala which is a port city in Sicily. It has a pretty high alcohol content for wine with the average being around 17%.

In cooking, the dry Marsala wine is commonly used to make Marsala sauce. The sweet version of Marsala wine is saved for desserts.

What does Mushroom Marsala Cream Sauce taste like?

Mushroom Marsala Cream Sauce tastes amazing! It’s creamy, earthy and buttery with a touch of acidity. It is truly the perfect blend to go over any type of pasta.

How do you make Mushroom Marsala Cream Sauce from scratch?

Here is the fun part, I’ll walk you through the easy step by step process of making Mushroom Marsala Cream Sauce with photos. Are there any other visual learners out there? It cant hurt to see the process visually.

Step 1: Get ingredients prepared for cooking

  • Prepare the linguine according to the package instructions.
  • Chop the mushrooms into 1/4 inch pieces.
  • Mince the shallots, garlic and rosemary.
  • Have the Marsala wine, vegetable stock and heavy cream ready.
Mushroom Marsala Cream Sauce

Step 2: Add butter to the skillet

  • Grab a skillet (I use a cast iron skillet for everything, they’re AMAZING!).
  • Melt butter in the skillet on medium low heat.
Mushroom Marsala Cream Sauce

Step 2: Add shallots and mushrooms

  • Add the shallots to the skillet and let them sweat for 1 minute.
  • Next add the mushrooms, stir occasionally for 5 minutes.
Mushroom Marsala Cream Sauce

Step 4: Add the garlic and rosemary

  • Add garlic to the shallots and mushrooms and cook for 1 minute on medium heat.
  • Add rosemary, stir and cook for 1 minute.

Step 5: Add Marsala wine and vegetable stock

  • Add the Marsala wine and deglaze the skillet, scraping any brown bits off the bottom.
  • Cook for 30 seconds to 1 minute.
  • Add vegetable stock.
  • Cook it down for three minutes.
Mushroom Marsala Cream Sauce

Step 6: Add the heavy cream

Step 7: Serve and enjoy!

Serve this Mushroom Marsala Cream Sauce over linguine and top with grated Parmesan cheese, parsley a spritz of lemon juice and red pepper flakes (optional).

Linguini with Mushroom Marsala Cream Sauce

More vegetarian dinner recipes to try:

Linguini with Mushroom Marsala Cream Sauce

Linguine with Mushroom Marsala Cream Sauce

This dish will be loved by everyone! It's creamy, earthy and buttery with a touch of acidity. Linguine is topped with the Marsala sauce which is made up of mushrooms, rosemary, shallots, garlic and heavy cream. The dish is garnished with a spritz of lemon, grated parmesan cheese and parsley.
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 548 kcal

Ingredients
  

  • 8 oz linguine
  • 3 tbsp butter
  • 1 shallot finely minced
  • 10 oz mushrooms diced
  • 2 garlic cloves finely minced
  • 1 large sprig rosemary (or 1 tsp dried) finely minced
  • 1/2 cup Marsala wine
  • 1 cup vegetable stock or broth
  • 1 cup heavy cream
  • 1 tsp truffle salt
  • ½ tsp black pepper
  • parmesan cheese grated, for garnish
  • parsley garnish
  • red pepper flakes garnish, optional
  • 1 lemon divided and squeezed over dish before serving

Instructions
 

  • Prepare linguine according to the package instructions.
  • Prep ingredients for the Marsala sauce: Chop mushrooms into ¼ inch pieces, finely mince the shallot, garlic cloves and rosemary.
  • Add butter to the skillet and melt over medium low heat.
  • Add shallots to the skillet and sweat them for 1 minute.
  • Next, add the mushrooms stirring occasionally for 5 minutes.
  • Add garlic and cook for 1 minute on medium heat.
  • Add rosemary, stir and cook for 1 minute.
  • Add the Marsala wine and deglaze the skillet, scraping any brown bits off the bottom. Cook for 30 seconds to 1 minute.
  • Add vegetable stock and cook it down for 3 minutes.
  • Add heavy cream and simmer on low heat for 6-8 minutes.
  • Add 1 tsp truffle salt and ½ tsp black pepper, stir until thoroughly combined.
  • Serve this Mushroom Marsala Cream Sauce over linguine and top with grated Parmesan cheese, parsley, a spritz of lemon juice and red pepper flakes (optional).
Keyword cream sauce, linguine, marsala

Did you try this recipe? Leave a comment below and let me know how you made out. Share your photo on Instagram by tagging @vegfordin and #vegfordin.

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