Get ready to delight your taste buds with a comforting bowl of homemade one-pot mushroom marsala ragu with the luxury of both Marsala and cream. This mouthwatering dish combines earthy flavours of mushrooms, richness of Marsala wine, and creamy goodness. Create a pasta sauce that will take your culinary experience to new heights. Let’s dive into what makes this dish so special.
While pasta sauces have their roots in Italy, this particular recipe combines the flavours of mushrooms and Marsala wine to create a unique and tantalising taste. Marsala wine, originating from the beautiful island of Sicily, adds a sweet and nutty undertone to the dish. This enhances the flavours of the mushrooms and creates a rich and aromatic sauce.
Beyond its incredible taste, this one-pot mushroom marsala ragu also offers a range of health benefits. Mushrooms are a low-calorie ingredient, packed with essential nutrients, including vitamins, minerals, and antioxidants. They are known to support immune function and provide a good source of dietary fibre. Marsala wine, in moderate amounts, may offer certain health benefits as well, such as potential antioxidant properties.
When you take a forkful of pasta coated in the ragu of mushrooms, Marsala, and cream sauce, you’ll experience a symphony of flavours and textures. The earthiness of the mushrooms blends harmoniously with the sweetness of the Marsala wine, while the creamy sauce brings a luscious and indulgent element to the dish. Each bite is a culinary adventure that will leave you craving more.
This dish is a versatile option that you can enjoy as a main course or as a delectable side dish. Its rich and comforting flavours make it a perfect choice for cosy dinners, family gatherings or dinner parties. Bring out this dish for any occasion where you want to treat yourself to a gourmet experience.
So, gather your ingredients, prepare the mushrooms, and indulge in the heavenly flavours of homemade mushroom marsala ragu. With its distinctive taste, potential health benefits, and comforting appeal, this dish is sure to become a favourite in your kitchen.
Equipment: You’ll just need basic kitchen equipment like a set of Electronic scales and a large, lidded and heavy bottomed Stock pot
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Mushroom Marsala Ragu Recipe
Mushroom Marsala Ragu
Equipment
Ingredients
- 2 tbsp Olive oil
- 2 Shallots (Finely chopped)
- 2 cloves Garlic
- 2 kg Assorted mushrooms (See recipe notes)
- 125 ml Marsala (See recipe notes for alternatives)
- 250 ml Chicken stock
- 80 ml Double cream
- 600 grams Pasta
Instructions
Prep
- Clean the mushrooms (See recipe notes) and roughly chop
- Finely chop the shallot and garlic
- Weigh/ measure out the other ingredients
To Make
- Warm the oil over a medium heat and add the shallots to your stockpot. Add a pinch of salt and cook until softened, 3-5 minutes. Stir frequently
- Add the garlic and stir well. Cook for 1-2 minutes
- Raise the heat to medium high and add the mushrooms. Cook for around 5 minutes, stirring frequently until they release their liquid.
- Reduce the heat back to medium and cook until most of the liquid has gone.
- Add the marsala and deglaze (scrape the bottom of) the pan
- Add the stock and a pinch of salt and pepper and allow it to come to a simmer. Reduce the heat to low and cook for 20 minutes. Stir occasionally
- Cook the pasta according to the packet instructions
- Stir in the cream and allow the sauce to thicken for 5 minutes or so
To Serve
- Serve with a pasta of your choice. I suggest a large pasta such as rigatoni or cannelloni
- Garnish with cheese (Optional – See recipe notes for suggestions)
- Top with chopped herbs such as parsley or chives (Optional)
- Alternatively, elevate the ragu and pasta with one of these delicious pasta toppers (See Recipe Notes)
Notes
- I use a mix of button mushrooms, shitake, chestnut and oyster mushrooms to create interest. You can use any of your favourites or a mix of what’s available in your local grocer or supermarket
- If you don’t have marsala you could happily substitute it for madeira, port or sherry
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It is generally recommended to clean mushrooms before cooking them. Mushrooms can accumulate dirt, debris, or residual soil, and cleaning them ensures that you remove any impurities and achieve a clean and flavourful end result. Here’s a simple method to clean mushrooms:
- Gently wipe the mushrooms with a damp paper towel or a clean kitchen cloth to remove any visible dirt or debris.
- If the mushrooms are particularly dirty, you can rinse them quickly under cold running water and pat them dry with a paper towel. However, it’s important to note that mushrooms are porous, so they can absorb water easily. Only rinse them if necessary and be sure to dry them thoroughly to avoid a watery texture when cooking.
- Trim the ends of the mushroom stems if desired. Remember that mushrooms are delicate, so handle them gently to avoid bruising or damaging their texture.
- The obvious choice of cheese would be parmesan or even pecorino but for a twist why not try gorgonzola or even stilton
- Raise your pasta game with one of these delicious Pasta Toppers recipes