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Course Dinner, Lunch
Cuisine Italian

Ingredients
  

Roux

  • 1/4 cup butter 
  • 1/4 cup flour
  • 3 cups cold water

Mushroom Mix for Marsala

  • 2 tablespoons butter
  • 1 Medium onion diced
  • 3 cloves garlic diced
  • 1/4 pound shiitakes chopped
  • 1/4 cup white wine or sherry
  • 1/3 cup milk
  • fresh thyme
  • lemon juice

Instructions
 

Making the Roux

  • Melt butter in a saucepan and whisk in flour until smooth.
  • Allow it to bubble for at least one minute while mixing. 
  • For a blonde roux, allow it to cook a minute or so. For a dark roux, cook the flour/fat mixture longer while whisking, until it reaches a golden dark caramel color.
  • Add cold water a little at a time while whisking until smooth after each addition.
  • Add remaining liquid and simmer a couple of minutes. Set aside.

Mushroom Mix

  • Saute butter until translucent. 
  • Add diced onion & garlic cloves.
  • Add chopped shiitakes, white wine or sherry, and cook well.
  • Add some of the roux and stir in well.
  • Add milk, stirring constantly until thickened.
  • Add fresh thyme and lemon juice to taste.
  • Serve over cooked pasta.
Keyword mushrooms, pasta