Mushroom Marsala with Egg Noodles is a savory and easy meatless option using all your favorite marsala ingredients. Creamy sauce with smooth marsala wine, shallots, and garlic. Perfect with egg noodles. I had a request to make this twice this week.
With this dish traditionally calling for chicken, it's the flour dredge on the chicken that helps thicken the sauce. Because we're not adding chicken in this version, we'll still be using a bit of flour & butter to make a roux in the side of the pan as the mushrooms cook. It works great to thicken the sauce.
If you would like to add chicken to this dish - simple dredge chicken cutlets in seasoned flour (with salt & pepper), pan fry first, then remove the chicken and start with the Mushrooms and Aromatics step as called for in the recipe.
Mushroom Marsala with Egg Noodles
Egg Noodles or favorite pasta
- 12 oz egg noodles or favorite pasta. (3oz per serving)
- salt for the pasta water
Mushrooms and Aromatics
- 4-5 cups mushrooms, cut into large pieces see note
- 2 tablespoon butter
- 2 tbsp olive oil
- 3 tablespoon shallots, finely chopped
- 1 tablespoon garlic, minced
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1 tablespoon butter
- 1 tablespoon flour
- ¾ cup Marsala Wine see note
- 1 ½ cups vegetable or chicken stock
- ½ cup heavy cream see note
- ½ cup reserved pasta water if needed - see note
- 3 tablespoon chopped fresh parsley
- 3 tablespoon grated parmesan cheese
Cook your favorite pasta or egg noodles according to package directions, drain & reserve ½ cup of pasta water to use in case the sauce needs additional thickening.
Mushrooms & Aromatics
- Heat a large skillet on medium-high heat.Add the olive oil and butter, then the mushrooms.Stir to coat the mushrooms then let saute undisturbed a few minutes before stirring again to allow a nice golden brown color to develop - about 5 minutes.
- When mushrooms are taking on color and becoming slightly pliable, add the shallot. Stir to combine. These cook quickly. Once they start to become slightly translucent, add the garlic and the Italian seasoning. Stir to combine & cook for 2 minutes and adjust the heat to high, cook for 1 -2 minutes, being careful to not burn the garlic, but hot enough to create some 'fond' or bits on the bottom of the pan.
Creating the sauce
- Push the mushroom mixture off to the side of the pan and add the 1 tablespoon butter and flour into the empty side, whisk quickly, melting the butter and flour together into a paste then quickly incorporate into the mushroom mixture. This is a roux and will help thicken the sauce.
- Add the Marsala wine, being careful as it will bubble up as it hits the hot pan, scrape the bottom of the pan as the wine pulls off the fond (the seared bits stuck to the bottom). Adjust the heat down to medium to medium-high, keeping the mushroom wine mixture at a simmer, allowing to thicken. About 5 minutes.
- Reduce by about ½ then add the chicken broth and stir to combine, continue to simmer. Let thicken and reduce again by 25%. Avoid letting it reduce too much as the ingredients will quickly intensify in flavor.
- If the sauce needs to thicken further, add the reserved pasta water and simmer.
- When the thickness is about the same consistency as melted ice-cream, add the cream and cut the heat. Avoid boiling the cream or the sauce could break (separate and curdle). The sauce will continue to thicken as it cools, so if it's slightly thin at this point, once you add the pasta and it starts to cool, it will thicken and coat the noodles just fine.
- Taste for seasoning. Adjust with salt & pepper to your taste.
- Add the prepared noodles, most of the chopped parsley & most of the grated parmesan - holding back a pinch of both to add to the final plates when serving.
- Carefully toss with tongs, thoroughly coating the noodles, parsley, and cheese with the sauce.
- Plate and sprinkle remaining parsley and a bit of cheese on each plate. If desired, top with a final light sprinkle of finishing salt & pepper to taste.