FETTUCCINE WITH MUSHROOMS AND MARSALA
This recipe is from Vegan Italiano "I recommend using only white cultivated mushrooms here as wild mushrooms may overwhelm the sweet and nutty flavor of the Marsala wine. If you don't have Marsala, use port or Madeira instead." This recipe is very simple and comes together quickly. It's amazing how much complexity of flavor comes from the Marsala wine.
Provided by Eat Your Vegetables
Categories Vegetable
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 10
Steps:
- In a large, deep-sided nonstick skillet, heat half the oil over medium heat. Add the garlic and cook, stirring, 30 seconds.
- Add the mushrooms and cook, stirring often, until they begin to release their liquid, 4-5 minutes.
- Add the wine, lemon juice, salt, red pepper flakes, and black pepper; let come to a simmer and cook, stirring occasionally, until most of the liquids have evaporated, about 10 minutes.
- Remove from heat and add the fettucine, remaining oil, and parsley.
- Return to low heat and toss until thoroughly combined and heated through. Serve at once.
Nutrition Facts : Calories 459.3, Fat 15.7, SaturatedFat 2.2, Cholesterol 57.3, Sodium 420, Carbohydrate 51, Fiber 1.3, Sugar 2.9, Protein 12.7
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