| Cuisine: Italian | Type: Other | Serves: 6 |
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Source:
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Rachael Ray Magazine March 2016 |
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Attributes:
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Healthy, Vegetarian |
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Comments:
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Serving Suggestions:
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Great as a pizza topping. Might be good on a grilled steak or chicken. |
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Ingredients:
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1/4 cup olive oil 1-1/2 lbs. cremini mushrooms, or a mix of fresh mushrooms, sliced Salt and fgbp 3 tbs. fresh thyme leaves, chopped 4 cloves garlic, smashed (to be removed later) 1 cup Marsala 3 tbs. butter Handful of flat-leaf parsley tops, chopped |
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Instructions:
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1. Heat a large cast iron skillet over medium-high heat. Add the oil and rotate pan to spread around bottom. When the oil ripples, add the mushroom. Cook, stirring often, until the mushrooms brown, about 10 minutes. Season with salt and pepper. Add the thyme and garlic, toss 1 to 2 minutes. Add the Marsala and cook, stirring often, until the liquid reduces buy about two-thirds, about 4 minutes. Add the butter to the pan and swirl until blended. Discard the garlic and stir in the parsley. |
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Related recipes:
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None |
2016-06-07