Creamy Marsala Mushroom Tagliatelle with Thyme

Why You’ll Love This Recipe

• Deep, savory flavor from caramelized mixed mushrooms and a Marsala reduction.
• Silky, restaurant-worthy sauce thanks to mascarpone and starchy pasta water.
• Weeknight-easy technique with approachable steps and everyday cookware.
• Flexible: swap stocks, adjust herbs, or finish with Parmesan to taste.

Grocery List

• Produce: Mixed mushrooms (cremini, shiitake, oyster), shallots, garlic, fresh thyme, lemon
• Dairy: Mascarpone, unsalted butter, optional Parmigiano-Reggiano
• Pantry: Tagliatelle, dry Marsala wine, low-sodium stock, olive oil, kosher salt, black pepper

Full Ingredients

Pasta

• 12 oz (340 g) dry egg tagliatelle
• 2 tbsp kosher salt (for 4 qt/3.8 L boiling water)

Marsala Mushroom Sauce

• 1 lb (450 g) mixed mushrooms (cremini, shiitake, oyster), wiped clean and sliced 1/4 inch
• 2 tbsp olive oil, divided
• 2 tbsp unsalted butter, divided
• 2 medium shallots (about 3.5 oz/100 g), finely chopped
• 3 garlic cloves (about 12 g), thinly sliced
• 2 tsp fresh thyme leaves, plus extra for serving
• 1/2 cup (120 ml) dry Marsala wine
• 3/4 cup (180 ml) low-sodium chicken or vegetable stock
• 1/3 cup (80 g) mascarpone
• 2 tsp fresh lemon juice
• 1/2 tsp freshly ground black pepper, plus more to taste
• Kosher salt, to taste
• Optional: 1/2 cup (30 g) finely grated Parmigiano-Reggiano, plus more for serving

Step-by-Step Instructions

Step 1: Boil water and set up

Bring 4 quarts (3.8 liters) of water to a rolling boil in a large pot. Once boiling, add 2 tablespoons kosher salt. Place a large 12-inch (30 cm) skillet over medium-high heat to preheat while you prep the mushrooms.

Step 2: Prep and dry the mushrooms

Wipe mushrooms with a slightly damp towel; avoid soaking to keep them from steaming. Trim tough stems from shiitake and slice all mushrooms 1/4 inch thick. Pat dry if needed—dry mushrooms brown better and give deeper flavor.

Step 3: Sear the mushrooms in batches

Add 1 tablespoon olive oil and 1 tablespoon butter to the hot skillet. When the butter foams, add half the mushrooms in an even layer. Cook undisturbed for 3–4 minutes until deeply browned on the first side, then stir and cook 3–4 minutes more until tender and golden. Season lightly with salt. Transfer to a bowl. Repeat with remaining 1 tablespoon olive oil and 1 tablespoon butter and the rest of the mushrooms. Keep the mushrooms set aside.

Step 4: Build the Marsala base

Reduce heat to medium. In the same skillet with the remaining fat, add the shallots and cook, stirring, for 3 minutes until translucent. Add the garlic and thyme; cook 30 seconds until fragrant. Pour in the Marsala and scrape up browned bits. Simmer 2–3 minutes until reduced by about half and slightly syrupy. Add the stock and simmer 4–5 minutes to thicken slightly. Return the mushrooms (and any juices) to the pan; taste and season with a pinch of salt.

Step 5: Cook the tagliatelle

Add the tagliatelle to the boiling water and cook until just shy of al dente (usually 1–2 minutes less than package directions). Reserve 1 cup (240 ml) of the starchy pasta water, then drain the pasta.

Step 6: Make it creamy and toss

Lower the skillet heat to low. Stir in the mascarpone until melted and smooth, then add the lemon juice and black pepper. Add the drained tagliatelle and toss vigorously, splashing in reserved pasta water 1/4 cup at a time until the sauce turns glossy and clings to the noodles (you’ll likely use 1/2–3/4 cup). If using, fold in half of the Parmesan. Adjust salt to taste.

Step 7: Finish and serve

Plate in warm shallow bowls. Top with extra thyme leaves, more black pepper, and the remaining Parmesan if desired. Serve immediately while the sauce is silky and the mushrooms are aromatic.

Pro Tips

• Use a wide skillet and cook mushrooms in batches to avoid steaming—space equals browning.
• Dry Marsala is best here; its nutty, caramel notes keep the sauce savory rather than sweet.
• Mascarpone melts quickly—add it off or on very low heat to prevent splitting.
• Salt the pasta water generously; it seasons the noodles from within and improves the sauce.
• Balance richness with lemon juice at the end; a small amount brightens without tasting lemony.

Variations

• Add pancetta: Crisp 4 oz (115 g) diced pancetta first, remove, then cook mushrooms in the rendered fat plus 1 tbsp oil. Fold pancetta back in before tossing with pasta.
• Green boost: Stir in 3 cups (90 g) baby spinach during the final minute of tossing until just wilted.
• Swap the wine: Dry sherry or Madeira can stand in for Marsala; expect a slightly different sweetness and aroma.

Storage & Make-Ahead

Best enjoyed fresh. Leftovers keep 2–3 days in an airtight container in the refrigerator. Reheat gently over low heat with a splash of water or stock to loosen. For make-ahead, cook the mushroom-Marsala base up to 3 days in advance; refrigerate. Reheat, then add mascarpone and freshly cooked pasta just before serving. Freezing is not recommended for finished pasta; the sauce base (without mascarpone) can be frozen up to 2 months.

Nutrition (per serving)

Approximate: 540 calories; 22 g fat; 62 g carbohydrates; 15 g protein; 4 g fiber; 830 mg sodium (will vary based on salt and cheese).