Mushroom Marsala Ragu

Experience the perfect blend of umami and sweetness with a mushroom ragu, elevated by the lusciousness of Marsala wine and cream

Prep Time 15

Cook Time 40

Total Time 55

Course Main Course, Pasta

Cuisine Italian

Servings people

Calories 430 kcal

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

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)

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
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:
1. Gently wipe the mushrooms with a damp paper towel or a clean kitchen cloth to remove any visible dirt or debris.
2. 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.
3. 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

Calories: 430kcal

Keyword Marsala sauce, Mushroom ragu, Vegetarian Pasta, Vegetarian ragu

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