John Myers
Spaghetti with Mushroom, Chestnut and Marsala Sauce
The perfect spaghetti with mushroom, chestnut and marsala sauce recipe with a picture and simple step-by-step instructions.
- 500 gr Porcini mushrooms and / or chestnuts
- 200 ml Sieved tomatos
- 250 ml Cream
- 150 ml Marsala
- 1 Onion
- Butter
- Parsely
- Salt
- Pepper
- 1 pack Spaghetti
- 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
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