Fall is the perfect season for a savory pasta dish. Our wild mushroom spaghetti is sure to satisfy mushroom lovers everywhere with a blend of four, yes four, delectable types of mushrooms! Indulge in this creamy pasta guilt-free knowing there are some impressive benefits to adding mushrooms to your diet. Did you know mushrooms may reduce your risk of cancer, help lower sodium intake, and support a healthy immune system?
Wild Mushroom Spaghetti
Marsala Cream Sauce
3 Cups Heavy Cream
1 Shallot, rough chop
10 Peppercorns
2 Sprigs of Thyme
1 Bay Leaf
1/2 Cup Marsala Wine
1 tsp. Salt
- Combine heavy cream, shallot, peppercorns, thyme, and bay leaf in a saucepan and bring to a boil.
- Reduce to a simmer and thicken until you have 3/4 of the original amount.
- Add the marsala wine and salt to the saucepan.
- Bring to a boil and reduce to a simmer for about 15-20 minutes until the alcohol has cooked out and the sauce is thick enough to coat the back of a spoon.
- Serve immediately or cool for future use.
Wild Mushroom Spaghetti
1/2 Cup Extra Virgin Olive Oil
2 1/2 Cups Baby Bella Mushrooms, sliced
2 1/2 Cups Shitake Mushrooms, halved
2 1/2 Cups Hen of the Woods Mushrooms
2 1/2 Cups Oyster Mushrooms
4 Cups Marsala Cream Sauce
1 Pound Cooked Spaghetti (al dente)
Yield: 8 servings
- Heat sautépan up to medium-high heat. Add olive oil, then mushrooms, and cook for about 2-3 minutes until they are caramelized and wilted.
- Add sauce and stir for about 1 minute.
- Add spaghetti and serve in a pasta bowl.
