Funghi al Marsala con ceci

Ingredienti

• 4 tablespoons butter (divided (dairy-free for vegan version))
• 10 ounces sliced white (cremini or baby bella mushrooms)
• 2 cloves garlic (minced)
• 1 cup cooked chickpeas (rinse and drain if using canned)
• 1/8 cup flour
• 2/3 cup Marsala wine (preferably dry)
• 2/3 cup water
• 1 teaspoon balsamic vinegar
• 1/2 cup chopped parsley leaves
• 12 oz. wide egg noodles (use egg-free or other noodles for vegan version)

Preparazione

1. 1

   Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente. Drain and set aside.

2. 2

   While the water is boiling, heat 2 tablespoons of the butter over medium heat until melted and butter starts to sizzle. Add the sliced mushrooms, season with a generous pinch of salt and pepper, and cook, stirring occasionally, until mushrooms are seared and cooked through, about 6-8 minutes.

3. 3

   Add the garlic and stir to combine. Sprinkle the flour over the mushrooms, and stir in a few times until flour is toasted and no longer white. Take care not to mush the mushrooms together.

4. 4

   Add the Marsala wine and water to the pan, using a wooden spoon or silicone spatula to scrap up any browned butter bits. Add the chickpeas, then reduce the heat to medium-low and cook, stirring occasionally, until the sauce thickens, about 5 to 6 minutes.

5. 5

   Remove from heat and stir in the remaining 2 tablespoons of butter, balsamic vinegar, and chopped parsley. Season to taste, if necessary and serve over cooked egg noodles.