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Spaghetti with Mushroom, Chestnut and Marsala Sauce

5 from 8 votes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 6 people
Calories 158 kcal

Ingredients
 

  • 500 gr Porcini mushrooms and / or chestnuts
  • 200 ml Sieved tomatoes
  • 250 ml Cream
  • 150 ml Marsala
  • 1 Onion
  • Butter
  • Parsely
  • Salt
  • Pepper
  • 1 pack Spaghetti

Instructions
 

  • Carefully clean the mushrooms and cut into small pieces
  • Sauté the onions until translucent and remove them from the pot.
  • Fry the mushrooms in the saucepan in which the onions were steamed so that they develop roasted aromas, then add the onions again and fry them briefly.
  • Deglaze the mushrooms with the Marsala and bring to the boil briefly. Then add the cream and the tomatoes. Let everything simmer for about 15 minutes
  • The pasta is cooked according to the instructions on the package.
  • Season the mushroom sauce with salt and pepper and add the parsley. Spread over the hot noodles and, if you like, you can add some fresh Parmesan.
  • You can of course prepare this recipe with any other forest mushroom, such as butter mushrooms, goat's lip or birch mushrooms and red caps

Nutrition

Serving: 100gCalories: 158kcalCarbohydrates: 3.8gProtein: 1.5gFat: 13.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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