About the Pappardelle Pie

Hello Lindsey. I'm trying out some of Deia's meat free dishes prior to the Christmas jollies and I did the Pappaedelle Pie with wild mushrooms and taleggio. The Marsala I have in my wine stock is the sweet variety which I would normally use in desserts, eg syllabub. Is it ok to use in this recipe or do I need to looik for a dry one OR can I use a dry Madeira.

Also what can I sub for the non-alcoholic fraternity?

Thank you.

Eileen

PS Only just noticed, in the recipe of the day, the inclusion of queries. Great move. Love it.