Mushroom Marsala Pasta Bake

smitten kitchen has become a good source of recipes in my opinion, and this one is right up there. It's easy and tastes good, and I re-purposed my cast iron chicken fryer as the pan (instead of the pasta pot) which made it even easier since I didn't have to transfer the mix to another pan for baking in the oven.

This recipe is not naturally gluten free because of the use of flour to make the gravy/sauce. However, this recipe is a perfect candidate for substitution because there are so many other things going on, that the sauce is not the main attraction and people won't notice as much if there are any differences in texture. Also, because it's such a small amount of flour and it's being used as a thickener rather than for its other properties that require the gluten protein, gluten free flour can work just as well.

If you don't like butter, you can reduce it to 1 T and make up the difference with olive oil. I used ghee because it has a nutty flavor that matches nicely with the marsala and mushrooms giving the dish an even more rustic vibe.

I think Deb from smitten kitchen is correct that Sherry and Madeira are not direct substitutes for Marsala mostly because they are sweeter. I have made this with Marsala and with a Sherry/Red wine (50-50) mix. It tastes great either way.

Prep time: 30 minutes, tops

Cook time: 30 minutes, tops

Servings: 4 really generous or 6 slightly more moderate ones
To serve a crowd: Double it in a 9×13-inch or lasagna pan

1/2 pound (8 ounces or 225 grams) pasta of you choice, such as a ziti or twisty shape
1 tablespoon (15 ml) olive oil
3/4 pounds (340 grams) fresh mushroom, sliced
1 small-to-medium yellow onion, halved and sliced thin
Salt and freshly ground black pepper to taste
1/4 cup (60 ml) dry marsala wine (see notes at end for more information)
3 tablespoons (45 grams) unsalted butter
3 tablespoons (25 grams) all-purpose flour
1 1/2 cups (355 ml) stock or broth (chicken, vegetable or mushroom)
1/2 cup (50 grams) finely grated parmesan cheese
4 ounces (115 grams) mozzarella, cut into small cubes
3 tablespoons chopped fresh flat-leaf parsley

Tip: Use any 3-to-4 quart stovetop-to-oven type dish

Cook the pasta: Bring a pot of well-salted water to a boil. Add pasta and cook until al dente, about 1 to 2 minutes before perfect doneness. Drain and set aside.

Heat oven: To 400 degrees.

Make the sauce: Reheat your empty pasta pot over high heat. Add oil and once it is hot, add mushrooms and cook until they’ve begun to brown and glisten, but have not yet released their liquid. Reduce heat to medium-high, add onions, salt and pepper and saute together until the liquid the mushrooms give off is evaporated. Add Marsala and cook mixture, stirring, until it has almost or fully evaporated (depending on your preference). Add butter, stir until melted. Add flour, and stir until all has been dampened and absorbed. Add stock, a very small splash at a time, stirring the whole time with a spoon. Make sure each splash has been fully mixed into the butter/flour/mushroom mixture, scraping from the bottom of the pan and all around, before adding the next splash. Repeat until all stock has been added. Let mixture simmer together for 2 minutes, stirring frequently; the sauce will thicken. Remove pan from heat.

Assemble and bake dish: If you’re cooking in an oven safe dish, add cooked pasta and stir until combined. (If you’re not cooking in an oven safe dish, transfer this mixture to a 2-quart baking dish.) Stir in half the parmesan, all of the mozzarella and two tablespoons of the parsley until evenly mixed. Sprinkle the top with remaining parmesan. Bake for 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Sprinkle with reserved parsley and serve hot. Reheat as needed.