spaghetti
pasta
dinner
italian
mushrooms
vegetarian
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Spaghetti with Mushrooms, Marsala and Mascarpone By Rachael

How To Make Spaghetti with Mushrooms, Marsala and Mascarpone By …

Rach's General Tso's Chicken + Jeff Mauro's Charred Carne Asada …

Rach Makes Phò + Dr. Ian Smith's Honey Soy-Glazed Salmon

Cake Boss Buddy Valastro Surprises Longtime Fan + Rach's Meatbal…

Healthy Instant Pot Cream of Cauliflower + Rach's Quick Buffalo …

Guy Fieri Is Hosting a Covid Restaurant Relief Auction + REALLY …

How To Make Korean Gochujang Noodles | Rachael Ray

Guy Fieri On Maintaining Signature Hairstyle Amid Covid: Lori Tr…

Deals From Rue La La: Plush Body Pillow, Luxe Towel Warmer + Dio…

How To Make Pork Spareribs With Peppers, Onions, Sage + Honey | …

How To Make Seared Pork Tenderloin with Smoked Paprika and Orega…

How to Make Homemade Caramels, Chocolate-Dipped Caramels + Turtl…

How To Make Chicken Cacciatore With White Wine Sauce (Roman-Styl…

How To Make Wilted Garlicky Greens | Rachael Ray

How To Make Roasted Potato Sticks with Rosemary | Rachael Ray

How To Make Italian Sweet and Sour Pork Chops | Tuesday Nights M…

How To Make Stuffed Tortilla French Toast

How To Make Baked Fish with Garlic-Cheese Breadcrumbs | Rachael …

How To Make Roasted Potato Sticks with Rosemary | Rachael Ray

How To Make Green Beans With Onion & Tomatoes | Rachael Ray

How To Make John’s White Wine-Vodka TGIF Spritzer | John Cusimano

Mushrooms are sautéed and cooked down in marsala for the base of this creamy pasta sauce.

Ingredients

  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 1 pound crimini mushrooms, wiped and sliced
  • 1 pound Maitake or hen-of-the-woods mushrooms, pulled and tough stems discarded
  • 2 large shallots, finely chopped
  • 4 cloves garlic, grated or chopped
  • A few sprigs rosemary, stripped and finely chopped
  • Salt and pepper
  • ½ cup dry Marsala
  • 1 cup chicken bone broth, or chicken or vegetable stock
  • 1 pound spaghetti
  • ½ cup mascarpone, or crème fraiche
  • 2 teaspoons Dijon mustard
  • 1 cup grated Parmigiano-Reggiano cheese
  • One handful flat-leaf parsley, finely chopped
  • Chopped toasted peeled hazelnuts or pine nuts, optional

Yield

Serves: 4

Preparation

Heat a large pot of boiling water for pasta.

Heat a large skillet over medium-high heat with EVOO, 2 turns of the pan, melt butter into oil and when it foams, add the mushrooms, brown 15 minutes, stirring frequently, add shallots, garlic, rosemary, salt and pepper, stir 2-3 minutes more. Add the Marsala wine, about ½ cup, and swirl a minute, add bone broth or stock and reduce heat to low bubble, simmer.  

Salt boiling water and cook pasta about 7 minutes, reserve ½ cup of starchy water and drain pasta.    

Stir the mascarpone into sauce and turn off heat then add Dijon mustard. Toss spaghetti with sauce and cheese, taste to adjust seasoning. Top with parsley, and nuts if using.