Chef Wendell: Marsala Mushrooms, Fresh Thyme over Parsley Noodles

INDIANAPOLIS (WISH) – Chef Wendell’s recipe for Marsala Mushrooms and Fresh Thyme over Parsley Noodles, which he shared on Daybreak Saturday morning.

There should be a fungus among us. And that’s a good thing according to various studies. www.Mercola.com shares those nine recent studies on mushrooms detail a wide variety of health benefits, including: improved weight management, improved nutrition, increased vitamin D levels, and improved immune function.

Great News! Shiitake is used as an anti-cancer drug in Japan and sanctioned for this purpose by their FDA. It also fires up your immune system.

Remember what mushrooms are grown in, so clean them up first. (Compost, horse manure mixed with straw), Better Homes and Garden suggests: use a damp paper towel or a soft mushroom brush to wipe each mushroom, one at a time, to remove any dirt. You can lightly rinse the mushrooms with cool water and pat dry with paper towels, but do not soak the mushrooms because they’ll absorb excess water like thirsty sponges.

Button, cremini, shiitake, and oyster mushrooms are sautéed with olive oil and Marsala wine to make a rich, sweet and savory mushroom sauce for pasta.

  • 1 pound fresh assorted button, cremini, shiitake, and oyster mushrooms cut into thick slices
  • Sea salt and pepper
  • 4 tbs. olive oil-antioxidant
  • 1 tbs. chopped garlic-anti-cancer
  • ¼ cups chopped onion-anti-cancer
  • 1/3 cup Marsala wine
  • 1 ½ cups vegetable stock
  • 1.5 tbs. corn starch
  • Sea salt and pepper to taste

*Pinch of chopped fresh thyme-Antimicrobial and sooths lungs and air passages

*Brewed Thyme tea is often recommended by herbal healers to promote good digestion and relieve gas and bloating.

  • Mix and dissolve the cornstarch into the vegetable stock.
  • Add olive oil to saucepan over medium heat. Add onions, garlic, mushrooms, sauté until mushrooms are tender. Stir frequently.
  • Cook about 1 minute then deglaze pan with Marsala wine.
  • Re-stir the cornstarch and veggie stock slurry, (gravity happens) then add it to the saucepan, and then stir till light gravy thickness is achieved. Want it thicker, add more dissolved corn starch.
  • Add a pinch of thyme, sea salt and pepper.
  • Turn off the heat, spoon over parsley noodles and serve at once.
  • Garnish with sprigs of thyme
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