Linguine marsala with mushrooms

Einkorn Linguine marsala with mushrooms

Decadent simplicity.


- 1 box Revival Einkorn Linguine
- 1-2 cups sliced mushrooms
- 2 cloves of garlic thinly sliced (for mushrooms)
- 2 cloves of garlic minced or grated (for sauce)
- 1.5 tbsp organic einkorn, or wheat, or rice flour
- 2 tbsp organic butter
- 1 cup cream or half & half
- 1/3 cup marsala cooking wine
- 1/2 cup grated parmigiana reggiano


Pasta: Cook 'al dente' as directed on the package while you make the sauce.

Sauce: Heat a large skillet on medium high heat, once hot add 1 tbsp of olive oil and swirl around the pan. Add the mushrooms and garlic slices and cook until golden brown. Put the mushroom mixture in a bowl and set aside. In the same warm pan add the butter and 1/2 tbsp of olive oil and heat until bubbling. Add the grated garlic and stir. After about 20 seconds whisk in the flour and cook for another minute or so. Briefly turn off the heat and add the marsala. Turn the heat back on high and whisk to incorporate about 3-4 minutes before adding the cream. Add the cream and cook for another couple minutes. Turn down the heat and stir in the parmesan.


Add your cooked linguine into the sauce and stir until noodles are evenly coated. Place in a pasta bowl or dish and garnish with the seared mushrooms and a little more freshly grated parmesan.

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