Spaghetti with Garlicky Marsala Mushrooms

This recipe was given to me a few years ago by Steve's mom.  It was published in Food and Wine magazine and she highly recommended it.  I finally pulled it out of my recipe box and gave it a try.  I thought it was great! I did make a few changes such as extra garlic, used fresh thyme instead of the rosemary, changed the chives for fresh parsley (as always, I use what I have) and reduced the balsamic vinegar by one tablespoon.  I was afraid it would overpower the marsala but it didn't so that was unnecessary.   I would have liked a little more marsala flavor so in the futre I will just increase that.  Come to think of it, I did use a whole pound of spaghetti so that's probably why in needed a little more sauce.  This will definitely be seen at our dinner table more often since it's so quick, easy and delicious!


Spaghetti with Garlicky Marsala Mushrooms


Recipe by Marcia Kiesel, published in Food and Wine Magazine

4 servings

Ingredients:

5 tbsp EVOO
1 lb white mushrooms, caps quartered
1 lb shitake mushrooms, stems discarded and caps quartered
salt and pepper to taste
4 large garlic cloves, 2 thinly sliced and 2 minced
1 medium shallot, thinly sliced
1 ½ tsp fresh rosemary
½ cup dry Marsala wine
3 tbsp balsamic vinegar
6 Kalamata olives, pitted and coarsely chopped
¾ lb spaghetti
2 tbsp unsalted butter
1/3 cup freshly grated Parmesan Cheese, plus more for serving
2 tbsp minced chives

Directions:

1. In a very large skillet, heat 2 tbsp of the olive oil. Add the white and shitake mushrooms, season with salt and pepper, cover and cook over moderately high heat for 5 minutes, stirring once. Uncover and cook over high heat, stirring once until the mushrooms are browned all over, about 3 minutes. Add the sliced garlic, shallot and rosemary and cook, stirring, until fragrant, about 2 minutes. Add the Marsala and cook until evaporated, about 30 seconds. Add the vinegar and cook, stirring, for 30 seconds. Stir in the minced garlic, olives and remaining 3 tbsp of olive oil and season with salt and pepper. Cover and keep warm.

2. In a large pot of boiling salted water, cook the spaghetti until ad dente; drain. Return the spaghetti to the pot. Stir in the butter and mushrooms and season with salt and pepper. Stir in 1/3 cup of the Parmesan. Transfer the spaghetti to bowls, sprinkle with the chives and serve, passing more Parmesan at the table.