Mushroom Marsala with Egg Noodles
Made with 
12ounces
Egg Noodles
2 tsp for pasta water
Salt
3 - 4 cups
Mushrooms
3 tablespoons - divided
Butter
12ounces
Egg Noodles
2 tsp for pasta water
Salt
3 - 4 cups
Mushrooms
3 tablespoons - divided
Butter
2 tablespoons
Olive Oil
3 tablespoons - chopped fine
Shallots
3 cloves - minced
Garlic
1 teaspoon
Italian Seasoning
3/4 cup
Marsala
1 1/2 cups
Vegetable Broth
2 tablespoons
Flour
1/2 cup
1/2 Cup Heavy Cream
2 tablespoons
Parmesan Cheese (Grated)
Boil egg noodles (or favorite pasta). Drain, reserving 1/2 cup pasta water.
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Sauté mushrooms in butter & olive oil.
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Add aromatics: chopped shallots, garlic, Italian seasoning.
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To thicken sauce: add butter & flour, whisk then incorporate with mushrooms.
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Deglaze with Marsala, scraping bottom of the pan & simmer to slightly thicken.
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Add vegetable or chicken stock, then reserved pasta water if needed (to further thicken).
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Add cream (or creme fraiche). Stir & turn off the heat.
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Add egg noodles, toss & top with chopped fresh parsley, grated Parmesan & season to taste.
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