Mushrooms sauteed until caramelized and cooked in Marsala wine and cream
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Sauce, Side Dish
Cuisine: American
Servings: 6servings
Calories: 100kcal
Author: Mia Kouppa
Equipment
1 Frying pan
Ingredients
680gramsmushrooms1.5 pounds
1tbsp(15 mL) olive oil
30gramsbutterunsalted, see Recipe Note
2sprigsfresh rosemary
½tsppeppercorns
¼cup(60 mL) Marsala wine
¼cup(60 mL) 35% cooking cream
salt and pepper to taste
Instructions
Prepare your mushrooms by removing the stem (discard the stems) and wiping the caps with a wet paper towel to clean them. Slice your mushroom caps thinly.
680 grams mushrooms
In a large skillet combine the olive oil, butter, rosemary sprigs and peppercorns and heat until the butter has melted. Add in the sliced mushrooms. Don't worry if it seems that there are too many mushrooms to fit in the pan, they will shrink as they cook.
Cook mushrooms over medium heat stirring occasionally and carefully until all of the liquid released from the mushrooms has evaporated and they begin to caramelize. This should take approximately 7 minutes.
Pour the Marsala wine into the pan and stir to coat the mushrooms. Cook until the wine has evaporated, stirring occasionally, about 3 - 5 minutes.
¼ cup (60 mL) Marsala wine
Add the cream, stir to combine and immediately remove from the heat. Season with salt and pepper.
¼ cup (60 mL) 35% cooking cream, salt and pepper to taste
Serve your sauteed mushrooms with cream on top of chicken, beef or pork or toss with egg noodle pasta.
Notes
Using salted butter is fine. You will need less salt at the end when seasoning your sauteed mushrooms with cream.