The main content
Creamy Mushroom and Marsala Fettuccine with Garlicky Breadcrumb Topping

Creamy Mushroom and Marsala Fettuccine with Garlicky Breadcrumb Topping


  • 3 tablespoons extra virgin olive oil (EVOO), divided

  • 6 tablespoons butter, divided

  • 1 pound crimini mushrooms, sliced

  • 3 shallots, halved and thinly sliced

  • 1 pound fettuccine, regular or whole wheat

  • 2 tablespoons fresh thyme, finely chopped

  • Salt and pepper

  • 1 rounded tablespoon flour

  • 1/3-1/2 cup Marsala wine

  • 1 cup chicken stock

  • 1/2 cup heavy cream

  • 1 cup panko breadcrumbs

  • 4 cloves garlic, finely chopped or grated

  • 1/2 cup grated Parmigiano Reggiano cheese

  • 1/4 cup flat leaf parsley, chopped


Bring a large pot of water to a boil for the pasta. Heat 1 tablespoon EVOO in a large skillet over medium-high heat. Add 3 tablespoons butter and melt until it foams. Add the mushrooms and brown for about 12 minutes, until golden. Add the shallots and season with thyme, salt and pepper. Stir for 3 minutes more; sprinkle in the flour, then add the Marsala and reduce for 1 minute. Add the stock and cream and simmer to thicken for a couple minutes more. Meanwhile, in a medium size skillet, melt the remaining butter into the remaining EVOO. Add breadcrumbs and garlic and brown until nutty and fragrant. Remove from the heat, let cool for a couple of minutes, then add the cheese and parsley and season with black pepper. When you add the shallots to the mushrooms, drop the fettuccine and cook to al dente, 8-9 minutes. Reserve a little of the starchy cooking water; drain, toss with the sauce and serve topped with breadcrumbs.