Mushrooms in Marsala Wine (Funghi Alla Marsala)
- Total Time
- 40 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1ounce dried mushrooms, preferably imported Italian boletus mushrooms, or use one ¾-ounce package
- 1cup lukewarm water
- ¼cup olive oil
- ½teaspoon finely minced garlic
- ½teaspoon dried rosemary
- 1pound fresh mushrooms, thinly sliced, about 6 cups
- ½cup Marsala wine
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
191 calories; 14 grams fat; 2 grams saturated fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 4 grams protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
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.
- Step 2
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.
- Step 3
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.
Private Notes
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Cooking Notes
Genny
Feb 5, 2017. Made with seared steak. Only used Cremini mushrooms so started at step 3 but cooked in own juices for 10 minutes with the lid on the le Creuset pot, then added the Marsala and cooked down uncovered for another 10 minutes. Topped off with 1 Tbsp white truffle butter. Excellent
Genny
Feb 5, 2017. Made with seared steak. Only used Cremini mushrooms so started at step 3 but cooked in own juices for 10 minutes with the lid on the le Creuset pot, then added the Marsala and cooked down uncovered for another 10 minutes. Topped off with 1 Tbsp white truffle butter. Excellent
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