Here is a Fall Delight! Portobello, shiitake mushrooms in a Marsala sauce over creamy fusilli with prosciutto!

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Autumn is here, time of harvests, of beautiful red and golden colors from the maples leaves in North America, a time of bounteous fecundity, a time of ‘mellow fruitfulness’, like the poet wrote a long time ago.

Pumpkins, apples, mushrooms scents fill the crispy air of fields, wood smokes smells from fireplaces. My preferred season of all! How could I pass this superb sauce simply made with portobello mushrooms and  spoons of the  velvety Marsala wine from Sicily.

It’s the ” Marsala week ”  here at Delizie Delizie, celebrating Fall with more recipes to come!! Let’ start with this fusilli pasta dish,  that is prepared here in a creamy version, a dish for every time you need an inspiring meal for everyday dinner!

Ingredients:  Serve 4

The Marsala  Mushrooms Sauce

  • 2 pounds mixed wild mushrooms, such as porcini, and portobello, cremini or shiitake or mix
  • 1/4 cup finely chopped shallots
  • 1/4 stick of butter
  • 1/3 tablespoons of olive oil
  • 1/2 cup  to 3/4 cup Marsala wine
  • 3 gloves garlic, finely chopped
  • 1/2 cup of beef or chicken, vegetable broth
  • 1 tablespoon of  chicken demi-glace (optional)

For Pasta

  • 2 tablespoons per person of heavy liquid cream or  1 tablespoon  per person mascarpone
  • 1 package fusilli pasta
  • 3 to 4 thin slices prosciutto
  • 2 teaspoons salt, 1 teaspoon fresh cracked pepper
  • 1 cup grated mozzarella and provolone mix

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Brush if using whole mushrooms,them than chop them roughly in 1/2 inc. cubes, for smaller one cut them in half

Melt, in a large skillet, over low to medium heat, half of butter with olive oil, add shallots, let them cook about 5 minutes till soft.

Add mushrooms over medium heat, 1 or 2 tablespoons of broth, saute’ for 5 minutes till they start to softened and change to a dark color. Stir well, add  Marsala wine,  demi-glace if using, parsley, salt and pepper. Simmer  5 more minutes, at low  heat, adding remaining butter.

Let sauce reduce and to thicken.

While sauce is simmering, cut prosciutto in small trips or pieces, boil  fusilli ‘ al dente’, drain well.

To serve : Prepare each plate, add pasta, mix with liquid cream (about 2 tablespoons each) mix well, add prosciutto, top with 1 tablespoon or more of  Marsala mushrooms sauce, sprinkle well with grated provolone and/ or mozzarella…..

.Uhmmm,  buonissimo!

2 comments on “Here is a Fall Delight! Portobello, shiitake mushrooms in a Marsala sauce over creamy fusilli with prosciutto!

  1. A fecundity of deliciousness! Thanks Claire for a new recipe and a new word: fecundity – the capacity of abundant production: fecundity of imagination.

  2. yum,this sounds so good. I love wild mushrooms. thanks for stopping by my fb page. You can visit my blog and check out my recipes. Have a great day!

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