MUSHROOM MARSALA
This is a savory mushroom side dish perfect for the holidays or any weeknight meal.
Provided by Marlynn Schotland
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- In a large pan over medium-high heat, heat 1 tablespoons butter. Add mushrooms and sauté, stirring often, for 2-3 minutes.
- Add the garlic, sauté for 1 minute until softened.
- Sprinkle in the thyme, salt, and pepper and cook for another 1-2 minutes, just until most of the water evaporates.
- Add the remaining 2 tablespoons butter and continue to cook for 3-4 minutes until mushrooms have a nice dark brown glaze and are softened.
- Add the Marsala wine, increase the heat to high, and bring to a boil. Continue to boil, stirring regularly, for 2-3 minutes, just until the liquid has cooked down. Remove from heat. Serve.
Nutrition Facts : Calories 127 kcal, Carbohydrate 8 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 300 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
MARSALA GLAZED MUSHROOMS
Steps:
- Dry sauté the mushrooms: Heat a large sauté pan over high heat. Put all the mushrooms in the hot pan and stir the mushrooms. Reduce the heat to medium-high. Stir often. You may hear the mushrooms squeak. Just when you think the mushrooms may start burning, they will begin to give up their moisture. Water will seem to just seep out of the mushrooms. Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them.
- Add butter, thyme: Cook until most of the liquid has boiled away, then add the butter to the pan and stir to combine. Add a pinch of thyme. Sauté the mushrooms in the butter on medium high heat until they begin to brown, about 2-3 minutes.
- Add marsala wine: Add the marsala wine to the pan and increase the heat to high. Toss to coat the mushrooms well. Boil this down vigorously until the Marsala is nearly gone. What you will see remaining is the butter in the pan. Turn off the heat and serve at once.
Nutrition Facts : Calories 136 kcal, Carbohydrate 6 g, Cholesterol 31 mg, Fiber 1 g, Protein 3 g, SaturatedFat 7 g, Sodium 364 mg, Sugar 2 g, Fat 12 g, ServingSize Serves 4 as a side, UnsaturatedFat 0 g
MARSALA MUSHROOM AND GOAT CHEESE FLATBREAD
Provided by Ree Drummond : Food Network
Categories main-dish
Time 40m
Yield 2 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F.
- In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes. Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside.
- Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese. Sprinkle with the remaining 1 tablespoon parsley.
- Bake until the flatbreads are heated through and the cheese is melted, bubbly and beginning to brown, about 15 minutes.
MARSALA MUSHROOMS ON TOAST
This is a vegetarian combination of mushrooms on toast and marsala sauce. It a wonderful, earthy dish for a simple fall dinner.
Provided by hlkljgk
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- heat oil and butter in a saute pan over medium heat.
- add garlic and saute for a few minutes.
- add mushrooms and saute until tender, about 5-8 minutes.
- add oregano, stir.
- add marsala and sherry and let simmer for another 3 minutes.
- add salt and pepper to taste.
- serve over toast points.
- enjoy!
Nutrition Facts : Calories 423.8, Fat 15.3, SaturatedFat 5.2, Cholesterol 15.3, Sodium 350.8, Carbohydrate 36.2, Fiber 5.1, Sugar 7.3, Protein 9.2
MUSHROOMS ON TOAST
Beloved by British and other Anglophone cooks, mushrooms on toast is a hearty savory dish that can be made quickly. It's cheap and delicious if you use ordinary cultivated mushrooms, and suitable for any time of day: breakfast, lunch, tea, dinner or late snack. One pound of mushrooms is just right for two servings.
Provided by David Tanis
Categories breakfast, brunch, dinner, easy, for two, lunch, quick, snack, weekday, weeknight, main course
Time 20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat a wide skillet over high heat and add butter, swirling pan. When butter begins to sizzle, add mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
- Add thyme and garlic, and stir to coat. Season well with salt and pepper and continue to sauté for a minute more, then add sherry, if using. Add crème fraîche and let mixture simmer 2 minutes.
- Meanwhile, toast bread slices until golden. Lightly butter them and place on individual warm plates.
- Spoon mushrooms and juices over toasted bread. Top with chopped parsley.
Nutrition Facts : @context http, Calories 291, UnsaturatedFat 6 grams, Carbohydrate 26 grams, Fat 18 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 11 grams, Sodium 710 milligrams, Sugar 6 grams, TransFat 0 grams
MARSALA AND MUSHROOM PASTA BAKE
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
- Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!
CREAMY MUSHROOMS ON TOAST
Make and share this Creamy Mushrooms on Toast recipe from Food.com.
Provided by Konnie
Categories Cheese
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat a pan and add 1 tsp oil and saute whole button mushrooms for about 2 minutes. Remove from heat. Keep the mushrooms aside.
- In the same pan add the rest of the oil. Add garlic cloves and saute till light brown on medium heat till the rawness of the flour disappears and it is still whitish in color. Remove from stove, add milk and whisk till the flour is completely mixed with milk and no lumps are formed, If some lumps do form, do not despair, strain the mixture through a soup sieve and put back on the stove.
- Add salt and pepper, cilantro and dried herbs as well as mushrooms. Bring to a simmer till the sauce thickens. Add the cheese and serve immediately.
Nutrition Facts : Calories 352.1, Fat 27.9, SaturatedFat 10.6, Cholesterol 46.9, Sodium 824.3, Carbohydrate 13.1, Fiber 1.5, Sugar 2, Protein 15
CREAMY SAUTEED MUSHROOMS WITH TOAST
Categories Dairy Mushroom Appetizer Side Sauté Vegetarian Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 30 servings
Number Of Ingredients 9
Steps:
- Divide butter between 2 heavy large skillets and melt over medium-high heat. Divide shallots between skillets; sauté until beginning to soften, about 5 minutes. Divide mushrooms between skillets. Sprinkle with salt and pepper. Sauté until almost tender, about 8 minutes. Divide Marsala between skillets; stir until evaporated, about 1 minute. Pour 1 cup cream into each skillet; cook until sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Combine mushrooms in 1 skillet. (Can be made 1 day ahead. Cool slightly. Cover; chill. Before serving, rewarm over medium heat, thinning with more cream if necessary.)
- Preheat oven to 350°F. Place bread slices on baking sheets. Brush with olive oil; sprinkle with pepper. Bake until beginning to brown, about 15 minutes. Stir parsley into mushroom mixture; transfer to chafing dish. Serve with toasts.
MUSHROOMS MARSALA
I love mushrooms and so I put together this recipe by adding some of my very favorite things to them. They turned out so good that soon they became one of my family's favorite, and so i've been making them for years. There is almost always a bowl of them in my fridge. They are delicious, simple to put together and very versatile. I have served them hot, room temperature or cold, as appetizers or over salads. I have also chopped them up and added them to sauces or used them as a garnish over beef or chicken dishes. Hope you Enjoy!
Provided by pupurucha
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean and take stems off (optional) the mushrooms.
- Place mushrooms in a sauce pan at medium to high heat, sprinkle them with the salt and cover them almost completely with a lid for about 8-9 minutes. Stir them a couple of times just so they don't burn.
- You want them to render just about all of their water, reducing them in size and growing in flavor. Once they've rendered just about all their water and the bottom of the pot is dry.
- Add the oil, the basil and the garlic and saute, browning the mushrooms a bit and always stirring so that the garlic does not burn.
- After about 1 minute of sauteing add the balsamic vinegar and stir for about 30 seconds (the balsamic should boil as it hits the pan) and keep stirring.
- Lastly, turn the heat a little bit higher and add the marsala wine, stirring and deglacing the bottom of the saucepan as well as burning off the alcohol.
- Continue to stir for 1 minute or so until the balsamic and marsala sauce begin to thicken a bit. Take off the heat and let it cool.
Nutrition Facts : Calories 109.6, Fat 10.1, SaturatedFat 1.4, Sodium 292.3, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 0.2
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5/5 (4)Total Time 20 minsCategory Side DishCalories 123 per serving
- Heat oil in a large skillet over medium heat. Add mushrooms and shallots; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Season with salt and pepper. Transfer mixture to a bowl.
- Add wine and thyme sprigs to pan and bring to a simmer; cook 3 to 4 minutes, until reduced to about 1/2 cup. Whisk in crème fraîche, add mushrooms back to pan, and simmer mixture for 5 more minutes, until sauce is thickened and coats mushrooms. Remove thyme sprigs, and serve.
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