Enough butter and cream can make almost any dish tasty!I’m glad you enjoyed it, @dragnlaw. It’s been one of my “you see?” dishes when people say that vegetarian is not tasty.
Though I do like mushrooms and pasta.
Fettuccine a la Fungi
- Thread starter Jade Emperor
- Start date
The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Though I do like mushrooms and pasta.
pepperhead212
Master Chef
So what is the Marsala used in this - the dry or sweet? I have to wait until the end of May to try this, when I usually start getting my garlic scapes.
pictonguy
Head Chef
Dry would be the better option as it promotes a more savory flavor as opposed to something sweet which really doesn't work in that dish. Sweet is use more in classic desserts like Tiramisu and Zabaglione.
Do you think that garlic scapes would make a good substitute for garlic chives? Aren't they a lot harder, texture-wise?
@pictonguy I used Cremovo (sweet) and it was fantastic. I'm sure the dry would work as well, I mean Marsala is Marsala and good no matter where you use it! IMHO. LOL.
@taxlady the recipe calls for both garlic chives and garlic shoots... not too sure what Jade means by shoots. In either case I don't have, it is February at the moment. I made do with just garlic.
Not having any chives (fresh), I improvised. So into the mushroom stock (a mushroom compressed cube diluted with hot water) I threw a 1/4 cup of dried chives. Many may consider this sacrilege, I know, but you work with what you've got, eh?
I really needed to do this now as I had a ton of mushrooms bought a good week ago - the shiitake were holding up very well but the cremini were .... hmmm
@FrankZ I was worried about the amount of butter, even through the reducing of the stock, I could still see an awful lot of butter! LOL That being said, by the time the cream was added (to which I only had 1 cup and added the other 1/2 cup had to be milk). and...
It still thickened beautiful.
I will have to make some Pasta tomorrow! After several spoonful's and resisting the urge to just drink it - it is now in the fridge to be very gently reheated tomorrow for some pasta.
I think the winning combo of mushrooms, butter, scallions, garlic, and chives with cream and Marsala - no matter the quantities.
This is a big Michelin Star winner.
(Jade I will PM you my paypal account to deposit our royalties)
@taxlady the recipe calls for both garlic chives and garlic shoots... not too sure what Jade means by shoots. In either case I don't have, it is February at the moment. I made do with just garlic.
Not having any chives (fresh), I improvised. So into the mushroom stock (a mushroom compressed cube diluted with hot water) I threw a 1/4 cup of dried chives. Many may consider this sacrilege, I know, but you work with what you've got, eh?
I really needed to do this now as I had a ton of mushrooms bought a good week ago - the shiitake were holding up very well but the cremini were .... hmmm
@FrankZ I was worried about the amount of butter, even through the reducing of the stock, I could still see an awful lot of butter! LOL That being said, by the time the cream was added (to which I only had 1 cup and added the other 1/2 cup had to be milk). and...
It still thickened beautiful.
I will have to make some Pasta tomorrow! After several spoonful's and resisting the urge to just drink it - it is now in the fridge to be very gently reheated tomorrow for some pasta.
I think the winning combo of mushrooms, butter, scallions, garlic, and chives with cream and Marsala - no matter the quantities.
This is a big Michelin Star winner.
(Jade I will PM you my paypal account to deposit our royalties)
pepperhead212
Master Chef
I assumed that garlic shoots was a synonym for scapes. If not available, I would probably just add more garlic chives. I just saw green on some of those today! 
Before the end of March, I'll have more of those than I can use.
Before the end of March, I'll have more of those than I can use.
OP
OP
Jade Emperor
Head Chef
Coincidence! I was at market today and picked up some garlic shoots.
Not sure if they are what you call scapes. They aren’t curly and don’t have a bulb on the end, but they’re probably pretty close. They’re not as potent as a bulb of garlic but definitely have some of the flavour. I really like using them.
I like to use dry Marsala, but I don’t think sweet would be completely wrong.
With the butter, keep in mind that the sauce gets distributed evenly throughout quite a lot of pasta too.
Not sure if they are what you call scapes. They aren’t curly and don’t have a bulb on the end, but they’re probably pretty close. They’re not as potent as a bulb of garlic but definitely have some of the flavour. I really like using them.
I like to use dry Marsala, but I don’t think sweet would be completely wrong.
With the butter, keep in mind that the sauce gets distributed evenly throughout quite a lot of pasta too.
LOL, I did too. I could have sworn I had some that I had chopped up from the garden last year - but I was completely unsuccessful - I don't remember using them and now.... oh well. Next year.
Folks, as to the Marsala, I used the sweet as when I did a bit of research it was sort of the way pictonguy mentions. Said that sweet was used for creamy concoctions. LOL it did not mention specifically sweet dessert types. So I went with the sweet.
This will be on my repeat rotation but I'm going to try and whittle it down to one or two servings.
Last edited:
Sir_Loin_of_Beef
Chef Extraordinaire
The Asmat tribe of New Guinea think vegetarians are very tasty.
Last edited:
jennyema
Chef Extraordinaire
Cooks Illustrated recommends sweet Marsala for chicken
jennyema
Chef Extraordinaire
We are going out to dinner on Saturday with a bunch of friends to a steakhouse that prides itself on old time-ey cocktails.
Here comes my first ever Pink Squirrel!
Here comes my first ever Pink Squirrel!
Andy M.
Certified Pretend Chef
Not for me, thanks.
OK, dragn's been struck down. Finally made the entire dish tonight (Feb 28). As much as I adored the sauce I had made with the Cremova (and it was and is still delicious!) alas it did not bode well with the Fettuccini. Although I did use Rice Fettuccini I don't think that was a major factor.
To all future makers, definitely use the dry Marsala. Follow Jade's and pictonguy's advice.
Even wrong the way I did it, it was still delicious!
Of course, I now have to figure out a way to use the rest of this sauce in a more appropriate way.
edit: I'll check out Cooks Ill. for their way with chicken .
To all future makers, definitely use the dry Marsala. Follow Jade's and pictonguy's advice.
Even wrong the way I did it, it was still delicious!
Of course, I now have to figure out a way to use the rest of this sauce in a more appropriate way.
edit: I'll check out Cooks Ill. for their way with chicken .
OP
OP
Jade Emperor
Head Chef
A heads up and thanks to @dragnlaw.
Dragn has kindly given me the feedback and will update the recipe to specify DRY Marsala. I should have made the distinction in my original post.
Dragn has kindly given me the feedback and will update the recipe to specify DRY Marsala. I should have made the distinction in my original post.
pictonguy
Head Chef
Haha, no I was only giving you my professional advice, but of course that doesn't necessarily mean some people might actually enjoy it and I'm sure some would. As a chef and believe I can say, most chefs would not use sweet.
As a chef and believe I can say, most chefs would not use sweet.
as is/did Jade!
which is why I should have listened to you!
But, that being said... I think I had already made it before anyone commented on whether sweet or dry.
as is/did Jade!
which is why I should have listened to you!
But, that being said... I think I had already made it before anyone commented on whether sweet or dry.
OP
OP
Jade Emperor
Head Chef
Well then - now it’s your version of the recipe! You do you.
(ETA: I am surprised that this recipe has garnered so much discussion!)
(ETA: I am surprised that this recipe has garnered so much discussion!)
But it's good to do that - but it's also good to admit when something really doesn't work. If it is just you it doesn't work for - fine! But at least others can experiment as see if it could possibly work for them... but at the same time knowing there just might be a risk! LOL!
Of course it has - it is a marvelous recipe and needs to be acknowledged. With people's own twist on it by doing the "you do you!" factor.
Hope to hear how others have fared with this recipe or their own adaptation.
