Mushroom Marsala with Cipollini and Thyme

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mushroom marsalaMy husband is the official taste tester around here so when I see him take a bite, close his eyes, move his head from side to side I know I’ve made something really good, that’s exactly what he did when he tasted this dish! We’re all familiar with Chicken Marsala, Veal Marsala and I even make Pork Chop Marsala, but in this dish there is no meat and you won’t miss it one bit because the star of the show that gets to soak up the creamy Marsala sauce is the pasta, along with some wonderful earthy mushrooms and those adorable saucer shaped cipollini!

DelverdeRecently I was asked to be a part of the La Cucina Italiana Blogger Ambassador panel which was very exciting for me since I have been an avid reader of their magazine for years, and I have the stacks of them to prove it! They also invited me to participate in The Dish your Blog with Delverde Recipe ChallengeThey sent me a sample of three different cuts of pasta and I was to choose one, then create a recipe with the cut of my choice. If I win I get to go to New York City and share my pasta recipe with the world! If I don’t win, guess what, you’re getting the recipe here anyway.

marsala sauceYou can use any mushrooms you so desire for this dish, the more of a variety the better, I hand picked some shitake and crimini so they would all be about the same size but if I would have found some good looking oyster mushrooms I would have added those too. The sauce consists of Marsala wine, garlic and thyme with mascarpone cheese to thicken it up. I also added cipollini, which are small saucer shaped onions, the Italian version of a pearl onion.

mushroom marsala The pasta shape I chose was Delverde’s Mezzi Rigatoni, handmade flavor artisinal pasta half the size of traditional rigatoni. Short and stocky with a nice bite, it was the perfect match for the other bite size ingredients.

mushroom marsalaAll drenched in creamy Marsala sauce, who needs meat?
mushroom marsala 

Mushroom Marsala with Cipollini and Thyme
  • Assorted mushrooms, a dozen of each kind, hand picked to keep them on the smaller size
  • 8 cipollini, small
  • 1¾ cup Marsala wine
  • 1 heaping ¼ cup, mascarpone cheese
  • 1 clove garlic, finely minced
  • 1 tablespoon butter
  • fresh thyme and parsley
  • ½ lb. cooked Delverde Mezzi Rigatoni
  1. Pre boil cipollini for 2 minutes with skins on then submerge in ice bath for easy peeling.
  2. Heat oven to 400 degrees, then place all mushrooms and cipollini on a baking sheet, drizzle with olive, oil salt and pepper. Cook until caramelized around 10 minutes or so. Set aside.
  3. In the meantime make your sauce by placing the garlic, butter and a drizzle of olive oil in a sauce pan, saute until garlic turns golden then pour in the Marsala and the thyme from one or two branches, let the alcohol cook down for a few minutes then whisk in the mascarpone cheese, reduce heat and slowly let the sauce thicken.
  4. When the sauce thickens then add in your roasted and caramelized cipollini and mushrooms then toss in the cooked pasta, gently stirring to coat everything with the sauce.
  5. Garnish with parsley and more thyme.
  6. DISCLOSURE: This recipe is posted as an entry in the Delverde Dish Your Blog recipe contest to try to win a trip to NYC. Some entrants may have received free sample products in addition to the opportunity to compete for the prize.
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  1. I made this tonight and it was sooo good! I added the meat from 3 bratwurst sausages I had in the fridge and doubled the sauce and pasta. So simple, so delicious!! 🙂

  2. Thank you!!! This was an amazing dish. I added 2 sage leaves and another dose of butter. Decadent.

  3. I’m thinking of making this for some friends coming for dinner next week because one isn’t a meat eater and it looks like with the mushrooms it will satisfy the meat eaters, too. I need to feed four. Should I double this recipe? It doesn’t say how many servings the recipe makes, and I’m guessing it serves two as is.

  4. Denise Lamb says

    Marie: This dish was so delicious. My husband and I had it
    for dinner last night. The flavors were right on and we look
    forward to making it again real soon.

    Tasted like a winning recipe to both of us. Good Luck in your
    contest. Just wish we could have used the smaller rigatoni that
    you used but they are not available here on Long Island.


  5. This looks wonderful,do you use dry or sweet Marsala?Thanks Colleen

    • It’s really your preference Colleen but since there is no meat I used dry this time but normally I use sweet with meats, if I have both bottles, sometimes I mix half and half.

  6. I came back to leave some comments. Been busy around here, getting ready for kitchen remodel.
    Adore this dish. You should win.

  7. I am long overdue for some pasta with a marsala sauce. This recipe is a winner. It’s stunning, and I can almost taste the perfect harmony of the ingredients. I’ve got to bookmark this one. Good luck, and I hope you win!

  8. Marie, Every recipe you share is a winner!

  9. What a great idea of use a marsala sauce with pasta. Your dish sounds very tempting…I can see why your husband would nod with approval.

  10. Ciao Maria – Looks delicious!! In bocca al lupo! Michele over at Our Italian Table

  11. This looks so appealing. I love the idea of a mix of mushrooms. What a good cook you are.

  12. I’m salivating!!! I don’t ever comment but your food looks incredible! I also wish I could go to a little restaurant around the corner and order all this goodness. Good luck!

  13. Love your blog and everything you cook looks beautiful. Hope you win the trip to New York.

  14. I’m absolutely drooling thinking about how good this recipe must have tasted! I love mushrooms and cooked in Marsala with such a perfect pasta, they must have tasted divine! I hope you are one of the winners of the contest –just sad I won’t be there to meet you again!

  15. ciao Marie, this is one delicious dish…
    I know that you will win…All the best bellezza..
    tanti auguri…ciao

  16. james centanniJames Centanni says

    Good luck

  17. Mary Alice Bier says

    Marie, this dish looks so good. Makes me want to go out and buy the ingredients, especially the pasta right now. Mezza rigatoni is one of my favorite pasta shapes and this gives me another way to cook it and plus its meat free. Good Luck with the contest: crossing my fingers you are on your way to New York.

  18. This sounds like a winning dish to me. I would certainly get three toasts at our table! Hope you win the challenge…

  19. I guess I’ll be seeing you in NYC soon, cause you will win this challenge!
    Wish Henry liked mushrooms…………….I may make this for me!

  20. I agree with Adri. this is deliciously winning entry. Now I’ve two people I want to win so they can come to NY and one of them is you!

  21. Marie, this is a terrific dish. I can just imagine how the mezzi rigatoni and the vegetables would soak up the wonderful flavor of the Marsala. You have a wonderful entry here. And I hear you about the “husband as taster.” I have one of those too! Best of luck to you in the Dish your blog pasta challenge. Buona fortuna, amica!

  22. What a beautiful, beautiful dish!! I bet your hubby loved it. Love the pasta shape too.


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