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Mushroom Marsala with Cipollini and Thyme


Assorted mushrooms, small ones work better in this recipe
8 cipollini, small (#593)
1 3/4 cup Marsala wine (#305705)
1 heaping 1/4 cup, mascarpone cheese (#19250)
1 clove garlic, finely minced (#351)
1 tablespoon butter (#12252)
fresh thyme and parsley (#797, #602)
1/2 lb. cooked Mezzi Rigatoni (#183452)


  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.