Mushroom Marsala

I had some fresh mushrooms that needed to be used up, so I tried this recipe that I printed out a while back. It was AMAZING! I might make it for my mom soon (she’s always trying to finagle an invitation to dinner, which I guess is a compliment). :)

Mushroom Marsala Pasta with Artichokes
From Smitten Kitchen, originally from Giada DeLaurentis. Serves 4 to 6 (but you can scale it down like I did).

Ingredients:
3 Tablespoons olive oil
1 small onion, finely chopped
1 pound mushrooms, trimmed, cleaned and chopped
1 teaspoon kosher salt, plus 1 tablespoon for pasta water
1 cup dry Marsala wine
1 pound smallish pasta (I used shells)
1/2 pound frozen artichoke hearts, thawed (I used one jar of non-frozen)
3/4 cup grated Parmesan
1/2 cup cream (I used half and half)
1/2 cup chopped fresh flat-leaf parsley
1 teaspoon freshly ground black pepper

Directions:
1. Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for one minute.
2. Add the mushrooms and one teaspoon of salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, 10 minutes or less.
3. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes.
4. Meanwhile, bring a large pot of water to a boil over high heat. Stir in remaining salt. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
5. Drain pasta and add it to the mushrooms, Marsala and onions. Add the artichoke hearts, Parmesan and cream and cook until the artichokes are heated through, about 5 minutes.
6. Stir in the parsley and pepper, then adjust seasonings to taste. Transfer to a serving bowl and serve.

Someday I’ll talk about something other than food or plants on this blog. :)