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Nutrition Facts
Serving Size 1 (318g) Recipe makes 3 servings
Calories 459
Calories from Fat 141		(30%)
Amount Per Serving		%DV
	Total Fat 15.7g	24%
	Saturated Fat 2.2g	10%
	Monounsaturated Fat 10.1g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 57mg		19%
Sodium 420mg		17%
Potassium 626mg		17%
Total Carbohydrate 51.0g		16%
	Dietary Fiber 1.3g	5%
	Sugars 2.9g
Protein 12.7g		25%
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Fettuccine With Mushrooms and Marsala

Recipe #399250 | 20 min | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Eat Your Vegetables!
Nov 13, 2009

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.

SERVES 3 -4 (change servings and units)

Ingredients

3 tablespoons olive oil
2 garlic cloves, minced
3/4 lb fresh button mushrooms, sliced
1/4 cup marsala wine
2 tablespoons fresh lemon juice
1/2 teaspoon coarse salt
1/8 teaspoon crushed red pepper flakes (to taste)
fresh ground black pepper, to taste
8 ounces egg-free fettuccine pasta, cooked and drained
1 tablespoon fresh parsley, minced

Directions

1
In a large, deep-sided nonstick skillet, heat half the oil over medium heat. Add the garlic and cook, stirring, 30 seconds.
2
Add the mushrooms and cook, stirring often, until they begin to release their liquid, 4-5 minutes.
3
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.
4
Remove from heat and add the fettucine, remaining oil, and parsley.
5
Return to low heat and toss until thoroughly combined and heated through. Serve at once.