If you think you don't like mushrooms, think again! This sauce is so addicting and so easy to make, it will have you dreaming for leftovers every time you make it!
The inspiration for this sauce comes from the restaurant I worked at in high school. They had the BEST Penne Marsala. It was creamy, buttery, a little spicy, and like nothing I had ever tasted. Naturally, I was determined to recreate.
INGREDIENTS:
- 4 tbsp butter (or more if your bad :)
- 1 yellow onion, medium sized
- 3 packages of 8 ounce baby portobello mushrooms
- 3/4 cup marsala cooking wine
- 3/4 cup heavy cream
- 1 tablespoon Cholula hot sauce
- Salt and pepper to taste
INSTRUCTIONS:
First step, onions. Dice them up and sauté in a couple of tablespoons of butter. Yep, you read it right, butter, not olive oil.
Next, portobello mushrooms, you can use whole portobellos, baby bello's or whatever you can find. Dice them finely in the food processor. Once the onions are translucent, add the mushrooms and continue to cook for about 5 minutes on medium heat, stirring occasionally. Then add the marsala wine, heavy cream and salt and pepper. Let cook on low-medium heat for about 10 minutes. you don't want the sauce to thicken too much so if it starts to look too thick, turn down the heat.
Last but not least, the most unexpected ingredient... hot sauce! I use Cholula, and the hot sauce adds some spice and flavor that I just haven't been able to duplicate with black or cayenne pepper. Serve this over penne or farfalle pasta with chicken or pork. Perfecto!
Another great thing about this sauce is that is freezes easily! Sometimes I will triple or quadruple the recipe but stop before adding the cream. I don't like to freeze it with the cream because I think it changes the texture a little bit and doesn't thaw as well. So just add the cream when you pull it out for an easy weeknight dinner.
Last but certainly not least, if you are gluten free/dairy free/soy free (like I am at the moment) use these ingredients instead (follow the same INSTRUCTIONS above):
INGREDIENTS:
- 1/4 cup olive oil
- 1 yellow onion, medium sized
- 3 packages of 8 ounce baby portobello mushrooms
- 3/4 cup marsala cooking wine
- 3/4 cup cashew milk
- 1 tablespoon Cholula hot sauce
- Salt and pepper to taste
The recipe is very adaptable so if you want more spice, add more hot sauce, if you need more liquid, add more olive oil, cashew milk, or some of the pasta water.