Comments on: mushroom marsala pasta with artichokes

By: jem

jem — Thu, 08 Sep 2011 12:13:17 +0000

another delicious recipe! i used non-dry marsala (i presume, as it didn’t say dry) because that’s all i could find. it was a little sweet, but once i added lemon juice it was so good! i think i’d add more artichoke next time because it really balances the rich, sweet mushrooms – i used canned artichokes (again all i could find). yum.

By: Kelsie Shetter

Kelsie Shetter — Thu, 08 Sep 2011 05:31:29 +0000

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By: Kate

Kate — Mon, 29 Aug 2011 21:50:56 +0000

I love this recipe and have made it many times with *great* success. I’m wondering though- as an alternative to marsala (don’t get me wrong, I love the marsala flavor!)- if white wine could be substituted in for a different spin on the recipe?
I’ve seen comments that people have tried everything from sake to port to merlot instead of marsala – but without alot of information on other adjustments in the recipe. Has anyone else tried white wine and if so- were any other changes needed to the recipe to balance out the different style of wine?

By: Rebecca G.

Rebecca G. — Sat, 02 Jul 2011 19:28:30 +0000

this one of those recipes that im literally licking the bowl after i finished eating. a must try for any mushroom lover!

By: Rebecca

Rebecca — Tue, 12 Apr 2011 01:32:18 +0000

i just finished eating this :) loved it! next time i’ll probably use half the amount of parmesan just to get more of the mushroom-cream taste in the sauce. easy and delicious!

By: Gale

Gale — Wed, 06 Apr 2011 20:51:43 +0000

Adapted this recipe a bit further last night. Eliminated the artichokes. Only reduced the wine by half and upped the cream to a cup. Pureed the whole she-bang in the blender, then returned to pan and stirred in 1/2 cup pasta water, cheese, salt, pepper, and parsley. It’s not as pretty this way, but the mushroomy-ness works itself all the way into each piece of pasta (I used medium shells) moreso than with chopped mushrooms. Totally cozy and delicious.

By: Nora

Nora — Mon, 07 Mar 2011 19:06:06 +0000

Mmmm, this is the first thing I attempted to assemble after wandering out of a Newborn Baby Boot Camp daze. It was just what I needed! So easy and comforting and the whole thing only took fifteen minutes. My local supermarket didn’t have frozen artichoke hearts, so I used the marinated ones from a jar and just gave them a bit of a rinse. I also chopped them up in case I wound up eating with one hand while hanging onto the baby later (which I did, although I stayed fancy and used a fork instead of a giant spoon. I guess I’ll aim for fork-and-knife eating in a few more weeks). I also added a squirt of lemon juice. YUM. The whole thing made me feel human again.

By: Laura

Laura — Mon, 15 Nov 2010 12:27:17 +0000

Absolutely delicious! Even my carnivore husband didn’t mind a vegetarian meal. Super easy but just as wonderful as if I’d slaved all day. Used whole wheat penne and it was still great. Thanks! Love your blog.

By: PNP Transistor :

PNP Transistor : — Thu, 28 Oct 2010 12:06:03 +0000

our home decors are very nice this coming christmas because we would use glitters and satin covers,:-

By: unsightly

unsightly — Sat, 23 Oct 2010 03:43:51 +0000

Do you think this recipe would freeze well?