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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Recipe by Proud Italian Cook at