Italian-American · main

Mushroom Marsala Pasta

Mushroom Marsala Pasta reads umami 8.1, richness 5.6 and earthy 5.3 on Palate's 0–10 flavor X-ray — a Italian-American main, about 56 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.8 / 10
• Sweet & Fruity — 3.2 / 10
• Sour & Bright — 1.9 / 10
• Bitter & Earthy — 5.6 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Umami 8.1 · Richness 5.6 · Earthy 5.3 · Salinity 4.4 · Allium 3.4 · Sweetness 2.6 · Herbaceous 2.5 · Funk & Ferment 2.2 · Nutty 2.0 · Fruity 1.9 · Bitterness 1.8 · Sourness 1.6 · Warm Spice 1.2 · Floral 1.0 · Citrus 0.7

What's in it (16)

• spaghettini — 340 g
• salt — 30 g
• olive oil — 41 g
• unsalted butter — 41 g
• cremini mushrooms — 680 g
• shiitake mushrooms — 227 g
• shallot — 40 g
• garlic — 12 g
• tomato paste — 30 g
• marsala wine — 177 g
• vegetable broth — 355 g
• heavy cream — 118 g
• thyme — 3 g
• parmesan cheese — 114 g
• freshly ground black pepper — 3 g
• parsley — 15 g

Time & effort: about 56 min · effort: involved

Nutrition (per 100 g, engine-estimated): 122.5 kcal, 4.7 g protein, 5.2 g fat, 15.3 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (10 steps)

1. Bring a large pot of water to a boil over high heat; add 2 tablespoons kosher salt for the pasta water.
2. Heat 1 tablespoon each of the olive oil and butter in a large skillet over high heat. Add half the cremini and shiitake mushrooms in a single layer and sear undisturbed until deeply browned on the first side, 4-5 minutes, then stir and cook until browned all over and any liquid has evaporated, 3-4 minutes more; transfer to a bowl. Repeat with the remaining oil, butter, and mushrooms.
3. Once the water boils, add the pasta and cook until al dente per package directions, 9-11 minutes; reserve 1 cup pasta water, then drain.
4. Reduce the skillet heat to medium; add the remaining 1 tablespoon butter and the shallot, and cook until softened and translucent, 2-3 minutes.
5. Stir in the garlic and tomato paste; cook, stirring, until fragrant and the paste darkens, about 1 minute.
6. Pour in the Marsala, scraping up the browned bits from the bottom of the skillet; simmer until reduced by half, 4-5 minutes.
7. Return the mushrooms to the skillet along with the vegetable broth; simmer until slightly thickened, 5-6 minutes.
8. Stir in the cream, thyme, and black pepper; simmer until the sauce coats the back of a spoon, 2-3 minutes.
9. Add the drained pasta to the skillet with the Parmesan and a splash of the reserved pasta water; toss over low heat until the sauce clings and the pasta is glossy, 1-2 minutes. Season with additional salt to taste.
10. Divide among bowls and top with the parsley and extra Parmesan.

Dishes with a similar flavor shape

• Baked Ziti with Roasted Vegetables — Italian-American
• Veggie-Packed Skillet Lasagna — Italian-American
• Chicken Sorrentino — Italian-American
• Beef Moussaka with Eggplant — Greek
• Mushroom and Spinach Manicotti — Italian-American

Keep reading: what umami, richness, earthy mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.