My 16-month-old LOVED it and he’s a picky eater! This dish so far exceeds that in all aspects!!! I really think Holland house is the best brand for this. Glad I’m not the only one. Will keep in my rotation, as well as when I’m hosting lunch/dinner get togethers. Totally making this for dinner this weekend. I added it some shredded rotisserie chicken from the grocery store, and ended up using some random red Italian wine instead of Marsala. Thanks for the giggle, Deb. Can I use dried shiitakes instead of porcinis for the Marsala substitution? Do the mushrooms have to be cremini to work with this recipe? My boyfriend is at home with a fever and I’m praying I don’t get it! Thanks. Needed an extra 5 minutes to cook through because it went in the oven cold, but it was FABULOUS. Ended by shamelessly picking golden parmesan encrusted bites right out of the baking dish and praying he got home before I ate half the pan and had to explain (he did). This stuff is delicious! This is why I keep coming back. xo. Thank you! I didn’t have any mozzarella, or anything to use as a substitute, so I just left it out and this was delicious anyway–such an intense mushroom flavor. Once again, how did you know I had a big box of mushrooms in the fridge? Thank you, Deb! i have a sharp mixture of ideas but its a holiday & i realy needed help & i did not go further. It was delicious! The flavors are so rich and satisfying. I agree with Debra — especially the advice on adding the broth a splash at a time. Casseroles. I kicked it up with some jalapeno peppers and french onion on top just before serving. I would have said “Half a small-to-medium onion, sliced thin” otherwise, which I mention just it helps in the future, not to, I hope, seem annoyingly correct. Edible but nothing special. I agree, your mushroom bake looks fantastic and exactly the right comfort food for this weather. just goes to show anything is possible with the right ingredients and a skilled risk taker! Thanks again, Deb. We usually make it once a quarter. The answer is yes because I just had to go back and edit the previous sentence! it is sooooo good! If I make this again (which is doubtful) I would bind the Marsala to a cream based sauce, not a stock based one. Over the last couple years — a dark time in which I’ve slowly had to accept that my once-tiny baby with fairly simple needs now required real square meals at very specific times of the day, such as dinner, far earlier than we ever do and that he’d likely be looking to me (me!) I say, anything with mushrooms is good with me. I had it all except Marsala. I ended up adding burrata cheese when serving to make this over the top decadent, but really, it didn’t need it. Upped the marsala since I recall wanting more moisture the last time we made it. It’s called Saving Dinner by Leeanne Ely. I know i’m Officially sick when I come home from work and there are multiple tissues jammed into all of my pockets. Completely ooey-gooey, fragrant and perfectly suited for cold evenings. Just made this! As a vegetarian, I don’t eat a lot of “umami bombs,” but this is one, and I loved it. This was absolutely fantastic! And, here in MA, chicken on pizza?!? It made me go look up the facts and boy was I surprised to find out that my long held assumption of all alcohol being cooked off a falacy. They were delicious! “Why marsala? But maybe that’s just me. Just a thought, the mushroom and gravy it makes smelled and tasted like a good basis for Stroganoff. Putting this together as I type- smells wonderful. Sylvie — That’s wonderful. But I skipped the Parmesan because there is a terrifyingly long list of “Implausible Things Shannon Doesn’t Like” too. Second night on its own with salad, even better. This is a keeper! Did not have Marsala, so I used a splash of white wine and tequila – yum! Oof. I did add chicken breast to the dish, cut up little pieces and added with everything together… (I like to marinate my chicken over night for best tenderness!) You are giving me faith that as mom of a young baby I can continue to satisfy my cooking-delicious-things urge! My husband made it! Just experiment until you find the one that works best for you, or ask your herbalist or acupuncturist. 3. I am going to make this not just for company but for myself regularly too! re: getting sick – i am super susceptible to strep too, for some reason. Finally made it tonight and WOW, it’s so delicious! Oh and I cut the butter and flour to 2 tablespoons each with no ill effects. Delicious. Thank you! The cooking wine works better than the “Real” wine in my opinion. :) Thanks! Amazing work Deb! Now, to the kitchen…. We also have tried using wild rice instead of pasta. I made it half cremini and half girolle. SO good! :). even with THREE TIMES the required amount of marsala, it was still as good as the first 8 times i made it. thank you. I loved how the edges got crispy from the parmesan, and the middle was so soft and cheesy — definitely one of my favorite Smitten recipes to date (and i’ve tried hundreds…) Reheated well for lunch today too– Thanks! Deb, I really enjoyed this recipe and went on to try Alex’s Marsala Chicken a few weeks later. Fantastic! I am so impressed with all these mushroom loving kids!! With you on the chicken and pasta never together (and I don’t think it’s implausible — didn’t Marcella Hazan agree?). Homemade chicken stock made this a real winner. Made this over the weekend and doubled as suggested. Just made this with a can of tuna. Try our wholesome squash & chorizo pot pies, heady with spice and bursting with wholesome veg.Or, go classic with a chicken & mushroom puff pie, best served with a scoop of creamy mashed potato.You could also put together a ham & tarragon pot pie with a creamy herb sauce and have it on the table in less than an hour. Ignore these comments! Also chopped up some rotisserie chicken and that rounded it out to be a super filling meal. My toddler gave the first frightening cough on Friday morning, and I was down for the count by Sunday. I cringe at chicken chunks in my pasta, too! Yay! 1 cup celery, minced. Anne — I definitely think cognac could be good here. I thought I’d try this and was buying the ingredients and came to the cheese department and didn’t remember if it called for fresh mozzarella or the other. Also, thanks for including the tip about adding chicken (I was going to ask!) A Perfect Manhattan. It was awesome, and I didn’t find it too wet. Over the years, I’ve stopped doing this as much because most of them just start tasting like punishment to me after a while. Thanks! He just discovered what vanilla extract is made of! Thanks. And a Manhattan. I was a little sceptical with the girolle but after giving it a little less time in the pan before putting it in the oven it turned out pretty good. Oh this looks amazing. Baby carrots were invented for lunchboxes for humans exactly his size, I try to reason. So next time I will add fresh garlic to the mix while cooking. I also added a very full handful of frozen peas before putting it in the oven (perhaps out of guilt after taking a heavy hand with the cheese) and mixed seasoned panko with parmesan in the topping. ANd toasted breadcrumbs on top. New Yorkers: we are thinking of you, and pray that you all stay safe and warm. Made it again last night and oh my word…have to say there was a little moaning while we were eating. And I don’t think twice the marsala would be too much. That way I won’t lose any mushrooms when they over-cook and stick to the side of the pot in the oven. Question! I made this tonight and was faithful to the recipe. Hubs & I are always looking for new & delicious recipes to freeze for dinner at a later date. thanks so much for sharing the recipe :). Will try both versions. I made this tonight and it was delicious. Your other casserole (the sausage and béchamel) is in the rotation about once per month in the winter. We used marsala cooking wine and skipped the step of reducing it with the mushrooms–we just added it with the stock. i also added garlic and thyme. Next time, I think I will try a sweeter marsala or sherry. As always, thank you for the great recipe! Mmmm! Amen on the “minimally processed” side of things. You are then free to go about your life and when asked at 4:30 by a small person: “When’s dinner? I’m new to this wonderful land of culinary craftsmanship, and I just wanted to say how much I have enjoyed, Deb, the creative spirit in your writing and love for food. but definitely a keeper! Used only half the parm (just normal, pre-grated kind in the round plastic jar). Oh gosh…. Thank you! It’s very reasonably proced–like $11 or so for a bottle that will last you a year or more–and it makes really delicious Zabaglione. 💟. I know my Midwest is showing, but I flippin’ love casseroles. Just reporting what I would change in case it helps other home cooks. I look forward to future amazing recipes like this. maybe it’s just a phase but mine turns his nose up at anything that ISN’T a cheese-valanche. I imagine the butter is easily replaced via Earth Balance/olive oil. Thank you! Kirsten Nunez Traditional Ambrosia Salad Recipe. Ew. Your little one doesn’t like cheese, though, right? Just checked the comments. http://www.davidlebovitz.com/2015/01/baked-marsala-pears-recipe/. Saw this recipe and thought that he would just love it. I’ll definitely be trying this out soon. Think of the hundreds of years the medical field has put into making meds that actually work and they do! My house smelled so divine!! Last night, I remembered the recipe, had mushrooms but no Marsala. I made this last night for dinner with one change – I couldn’t get marsala so used vermouth instead and that worked really well. This was so freaking good. Wait a minute! Too bad this would have to be for just me … hubby doesn’t like parmesan and the kids don’t like mushrooms. It is still very quick and the texture is much improved. can’t wait to cook more with it! By the way my Marsala is a lot older than yours and I thought it was still fine. This just does not work. I used sweet Marsala on hand, and it still tasted wonderful. I couldn’t stop obsessing after I saw it til I just made it this evening. In fact just made it again yesterday for Sunday Dinner. 2 side notes: 1) I am pissed that your kid eats mushrooms. This was legitimately one of the most delicious things i’ve ever made. Add stock, a very small splash at a time, stirring the whole time with a spoon. I use grape juice and a little red wine vinegar in meat dishes, and used it successfully in one of your mushroom recipes, I think it was a quiche. A double brew is just to ensure complete extraction. The smaller the mushroom chunks are before brewing, the faster and more complete the extraction. Will definitely do it again!! It did take me a lot longer than the advertised time, but that is mostly due to (a) my market not having sliced mushrooms (which I also just discovered and am now in love with) in stock and (b) me being possibly the slowest cook ever. – delicious and it comes together quickly. Lesson learned! This cave quest involves running some errands for Adria and Pepin. Thank you Deb for another home run! Thanx for sharing this, I doubled the recipe and it was fantastic. Your instructions are clear and the recipe turned out perfectly. This was delicious. 1/2 cup (50 grams) finely grated parmesan cheese You can use the point on the same side as the worst of the sore throat, or in an abundance of caution (or desperation) do both sides. For best flavor, serve espresso immediately. I bought a bottle of Marsala when you posted this, but sipped away the wine before I got to making it. When you add the marsala it loosens up all the little brown bits costing the pan and makes the sauce a lovely brown. Love to have a vegetarian main dish that everyone likes. I only had shredded mozzarella; it worked fine. This looks delicious! LOVED this. I’ll make this again, most definitely. Made this tonight, and wow! Texture is too similar to the mushrooms. How can one combine so many of my favorites in ONE serving/cooking utensil? When you season your mushroom, you should bear in mind that the salt is needed for the entire dish, so out more than you think you’ll need. We recommend waiting at least 4 to 6 hours for cold brew green tea to completely extract the flavors. When I grated into a tared bowl on my kitchen scale, I got to what looked like way more than half a cup by around 30 grams. Just made this and ate a double helping. My only regret? The vegetarian of the group insisted her husband (the cook of the family) get the recipe. I hope you get better soon, Deb! I bought my Marsala Wine in the grocery store in the vinegar isle. I’ve always steered clear of cooking with wine as we’re not big wine drinkers and I hate using only a little for cooking and then tossing the rest. Thanks for such a delicious recipe. I followed the recipe as written. I’m kind of embarrassed to say that I sometimes eat frozen meals for lunch at work–one of the “healthy” brands. You are Amazing and we are Blessed to have you share your wonderful recipes and stories with us. First time I made it, it was so wonderful that I made it again the following night. Thanks so much for another delicious recipe. but sometimes it is still a miracle. Thanks so much for this truly wonderful recipe! Just made this and it was heavenly. The food is good (I was surprised at this) and the families all seem to like it. Made this recipe last night-amazing smells and because I followed your process carefully, I was totally successful-thank you! Thanks for a new weeknight standard that allows for lunch leftovers. One thought & one question: Just got done making it and IT. Hannah — I haven’t frozen it, but I’d expect it to freeze and rewarm well. So Good!! Bake for 25 to 30 minutes, until edges of pasta are golden brown and irresistible. Bronze-Y, which are brown, and for what veggie to swap out for the wine... S one of our vegetarian options so I topped with Panko too Yorkers we! 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