Monday, May 10, 2010

Noodles with Marsala Cream Sauce

I love Chicken Marsala. It's one of my favorite suppers. When I don't have the time (or the money) to make that dish, here's a vegetarian quickie that carries the same flavors and comes together in a flash.


1 bag egg noodles, cooked according to package directions
1 cup sliced, fresh mushrooms (or 1 can)
1 tablespoon butter
1 can cream of mushroom soup (or approx. 1 cup of your own homemade)
1/3 cup marsala wine (if you choose to use cooking wine, please omit the salt listed later!)
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon tarragon
1/2 teaspoon rosemary
1 teaspoon parsley
parmesan, for sprinkling

Melt butter in large skillet and saute mushrooms until nicely browned. Remove to bowl for later. Combine soup, wine, and water in large skillet. Heat to boiling, then immediately reduce heat to a simmer. Add mushrooms. Toss noodles in marsala cream sauce. Sprinkle with salt and herbs and mix gently. Serve immediately. Sprinkle with parmesan at the table.

4 servings

This post is linked to:
$5 Dollar Dinner Challenge
Tasty Tuesday
Tempt My Tummy Tue

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