MUSHROOMS IN MARSALA WINE (FUNGHI ALLA MARSALA)
Steps:
- Soak the mushrooms in lukewarm water for 30 minutes. Line a small sieve with cheesecloth and add the mushrooms. Strain and reserve the soaking liquid. Squeeze the mushrooms in the sieve to extract their juices.
- Heat the oil in a casserole and add the soaked, drained mushrooms, garlic and rosemary. Cook, stirring, about one minute. Add the reserved soaking liquid and cook down over high heat until most of the liquid evaporates.
- Add the fresh mushrooms and cook, stirring often, until the mushrooms are wilted. Add the Marsala and cook, stirring occasionally but gently, until the wine is almost but not quite evaporated. Serve hot or at room temperature.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 11 milligrams, Sugar 3 grams
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Mohammad Bostan
[email protected]I followed the recipe exactly, but my mushrooms were tough and chewy. I'm not sure what I did wrong.
basheer abdul khader
[email protected]This recipe was a bit bland for my taste. I think it needed more salt and pepper.
Mercedus Logan
[email protected]I love this recipe! It's so easy to make and it's always a crowd-pleaser.
Maher Nomi
[email protected]This is a really versatile recipe. I've used it to make chicken, pork, and even tofu. It's always delicious.
Muhammad Danyal
[email protected]I've made this recipe several times now, and it's always a hit. It's a great dish to serve for company.
Abi Man Abi Man
[email protected]This recipe is a bit time-consuming, but it's worth it. The mushrooms are so tender and flavorful, and the sauce is to die for.
bangla view
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this dish. The sauce was so good that I could have eaten it with just bread.
Abhinash kumar Yadav
[email protected]This recipe is a great way to use up leftover mushrooms. I had a bunch of mushrooms that were starting to go bad, and this recipe was the perfect way to use them up.
jess smith
[email protected]I was a bit skeptical about using Marsala wine in a mushroom dish, but I'm so glad I tried it. The wine really brings out the umami flavor of the mushrooms.
Gio Vazquez
[email protected]This is my new favorite mushroom recipe. It's so simple to make, but it's packed with flavor.
Paro Sanam
[email protected]I've never cooked with Marsala wine before, but this recipe was a great introduction. The wine added a wonderful depth of flavor to the mushrooms.
Abigaelle Senat
[email protected]I made this dish for my dinner party last night and it was a hit! Everyone loved the mushrooms and the sauce.
Ch Abaid
[email protected]This was a delicious and easy recipe to follow. The mushrooms were tender and flavorful, and the sauce was rich and creamy.