Oyster Mushroom Marsala

Oyster Mushroom Marsala

Sometimes the ingredients take you where you need to go. I had some oyster mushrooms I had gotten at a local farm market. I used some of them in an omelet a few days ago. I decided to use the rest of them in a pasta dish. The plan was for a red sauce, but as I started making the dish I tasted the mushrooms and decided to go in a another direction altogether. After the mushrooms were cooked with the onions and garlic they were so good already I didn’t want them in a red sauce at all.  I am so pleased with what ended up happening. Here is the recipe.

Oyster Mushroom Marsala

2 T. oil – you could use some butter, too.

1 small onion, sliced

3 cloves minced garlic

4 oz. oyster mushrooms, washed and chopped coarsely

1 c. sliced sweet peppers – I had mini peppers so cut in rings

1 T. capers – maybe a little more

2 T. flour

1 c. stock- use what you like I used chicken, veggie or beef would be good, too

1/2 c. Marsala wine

1/2 c. chopped fresh parsely

salt and pepper to taste

hot pepper to taste

Hot cooked pasta- I used a tomato fettuccine – about 6 oz.

In skillet cook onion in oil until golden. Add garlic, mushrooms, peppers and capers and cook over medium heat until veggies are tender. Add the flour and toss to coat. Add stock, wine and parsley and bring to a simmer. Cook over medium-low heat for several minutes, or a bit longer. You want to cook it long enough to mellow out the flavor of the Marsala. Adjust seasonings and toss with hot pasta. Serves as is or add some Parmesan cheese. Serves 2-3.