Marsala wine is a delicious, gourmet sauce base for this mushroom-pasta dish. Vegans can substitute vegan margarine for the butter.
Serve with a green salad and perhaps some warm, crusty bread for a delightful and well-balanced meal.
4 ounces bowtie/butterfly pasta (farfalle)
2 tablespoons extra virgin olive oil
1 teaspoon minced shallot
1 tablespoon butter (or vegan margarine for a vegan version)
8 ounces fresh white or crimini (brown) mushrooms, or a mixture, sliced (or more, if desired)
Salt and freshly ground black pepper to taste
1/2 cup Marsala wine
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
Cook the pasta according to the package directions. Drain.
Meanwhile, in a medium skillet, heat the olive oil over medium heat. Add the shallot, and saute for a minute or two, until soft.
Add the butter/margarine to the skillet, along with the mushrooms. Season with salt and pepper to taste. Saute over medium heat for 4-5 minutes, until the mushrooms are cooked through.
Add the Marsala and 1/2 tablespoon of the parsley. Simmer over medium-high heat, stirring occasionally, for about 5 minutes, until the sauce is reduced by half.
Add the pasta to the skillet and toss with the mushroom-Marsala sauce. Sprinkle with the remaining 1/2 tablespoon of parsley, and serve.
-- 2 servings