Best 3 Mushrooms In Marsala Wine Funghi Alla Marsala Recipes
**Mushrooms in Marsala Wine: A Savory Italian Delight**
Indulge in the rich flavors of Italian cuisine with our delectable recipe for Mushrooms in Marsala Wine (Funghi alla Marsala). This classic dish features tender mushrooms sautéed in a luscious Marsala wine sauce, creating a symphony of savory and earthy flavors. Whether you're a mushroom aficionado or simply seeking a flavorful vegetarian main course or side dish, this recipe is sure to tantalize your taste buds. With easy-to-follow instructions and a list of all necessary ingredients, you'll be able to recreate this restaurant-quality dish in the comfort of your own kitchen.
MARSALA GLAZED MUSHROOMS
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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
MUSHROOM RAVIOLI IN A CREAMY MARSALA WINE SAUCE
My attempt to mimic the mushroom ravioli dish at a particular chain restaurant. Top with fresh parsley or basil.
Provided by Tareesa
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add mushrooms and onion and saute until tender, 5 to 7 minutes. Add Marsala wine and garlic; bring to a boil. Boil for 5 to 6 minutes, adding salt and pepper to taste. Stir in cream and simmer until thickened and heated through, about 5 minutes.
- While the sauce is cooking, fill a large pot with about 4 quarts water. Set the burner to high and bring to a boil. Add ravioli to the boiling water. Cook until they float to the top of the water, 6 to 8 minutes, or according to package directions. Drain.
- Pour a generous amount of sauce over hot ravioli and top with fresh parsley.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 23.6 g, Cholesterol 76.8 mg, Fat 20.7 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 11.4 g, Sodium 114.3 mg, Sugar 3.6 g
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
Tips:
- For the best flavor, use fresh mushrooms. If you can only find dried mushrooms, soak them in warm water for 30 minutes before using.
- Use a good quality Marsala wine. A dry Marsala will give the dish a more sophisticated flavor, while a sweet Marsala will make it sweeter.
- Don't overcrowd the pan when cooking the mushrooms. This will prevent them from getting evenly browned.
- Cook the mushrooms until they are tender but still have a little bit of a bite to them. Overcooked mushrooms will be mushy.
- Serve the mushrooms immediately with your favorite sides. They are also great as a main course or as part of a buffet.
Conclusion:
This classic Italian dish is a delicious and easy way to enjoy mushrooms. The Marsala wine sauce is rich and flavorful, and the mushrooms are tender and juicy. Serve this dish with your favorite sides, such as mashed potatoes, roasted vegetables, or a simple salad.
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