Ziti Marsala with Portobello Mushrooms

I call this dish “heaven on a fork”. The portobello mushrooms have a meaty texture and really absorb the wonderful flavors of the Marsala and cream.









Ziti Marsala with Portobello Mushrooms

3 tablespoons olive oil
1 small onion, finely chopped
2 pound Portobello mushrooms, sliced
1 teaspoon kosher salt, plus ¾ teaspoon
1 cup dry Marsala wine
1 pound ziti pasta
½ cup grated Parmesan
¾ cup heavy cream
1 tablespoon dried parsley
1 teaspoon freshly ground black pepper

Place the olive oil in a large, heavy skillet over medium-high heat. Add the onions and cook for 1 minute. Add the mushrooms and 1 teaspoon of the salt. Sauté, stirring occasionally, until all the moisture has evaporated and the mushrooms have cooked down, about 10 minutes. Add the Marsala and continue cooking until almost all the wine has evaporated, about 5 minutes. 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. Drain pasta and transfer to a serving bowl. Add the Parmesan and cream to the mushroom mixture and cook about 5 minutes. Stir in the parsley and pepper. Pour sauce over ziti and toss to coat.

Footnotes - After tossing the pasta with the sauce, let the pasta sit for about 20 minutes to let the sauce thicken. You can also add sautéed chicken or veal.