Good food just takes time. It’s a hard truth. Adam is by far the most patient cook in our house, meaning dinners are more from-scratch and thoughtfully made. This dish, y’all. It’s restaurant-quality and oh so delicious. Adam made this for my parents when they visited this weekend and it was a big hit.
As you’ll see, this is no short-shopping-list, 30 minute meal. But if you have the time to invest and want the cooking of the meal to be as much of the event as the eating of the meal- this is for you! A real gourmet treat. I hope you enjoy it as much as we did!
Spinach and Mushroom Marsala
yields 6 dinner-sized servings
2 8oz boxes spinach fettucini
3 yellow onions
3 16oz boxes mushrooms (portobello, crimini, shitake- all fair game!)
6 cloves garlic
1 red bell pepper
2 1/2 lbs roma tomatoes
1/4 cup olive oil
1/2 cup marsala wine
To add generously: oregano, thyme, black pepper, salt
3 cups fresh baby spinach
1/2 cup packed fresh basil
1/2 tsp crushed red pepper
juice of 1 lemon
salt and pepper
3 slices sourdough bread
4 cloves garlic, chopped
2 oz Perrano cheese (or parmesan)
black pepper to garnish
1. Take onions and mushrooms and dice small, all in equal sized pieces.
2. Bake the red pepper (whole) and the garlic cloves at 350 for about 10 minutes. Remove the garlic first, once the skin appears brown. Remove the pepper a few minutes later once its skin appears slightly charred.
3. Roughly chop the tomatoes, scooping out as many seeds as possible.
4. Add the 1/4 cup olive oil to a large pan or pot over medium heat. Saute the mushrooms and onions for several minutes until cooked through and begins to brown. Throw in your oregano, thyme, black pepper and salt as you go. Then add the marsala wine, stirring it in.
5. In a large food processor, puree the roasted garlic, pepper and the roma tomatoes until smooth. Then add to the mushrooms and onions. Stir it in. Salt more if needed. Reduce heat to medium-low, cover and simmer for 20 minutes.
6. In a separate pot, bring water to boil and cook the fettucini. Drain and set aside.
7. For the breadcrumb topping: toast bread slices until crunchy. Transfer to a clean food processor, pulse until crumbly. Put breadcrumbs with the 4 cloves chopped garlic on a sheet tray, drizzle with olive oil and a sprinkle of black pepper. Bake at 350 for 5 minutes. Let cool. Then add grated Parrano cheese and mix up. Set aside.
8. For the spinach basil topping: Finely chop the spinach and basil. Sprinkle with the crushed red pepper, salt and pepper, and lemon juice. Mix well. Set aside.
9. Now, it’s assembly time! Add your cooked noodles into the simmering sauce. Stir to combine. To plate, scoop a generous amount of pasta into a bowl. Top first with the fresh spinach basil mixture, then with the bread crumb and cheese mixture.
10. EAT UP! YOU EARNED IT!
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