Marsala Mushrooms

• Produce

  • 1 8 oz. container Baby bella mushrooms
  • 1 8 oz. container Button mushrooms, white
  • 2 cloves Garlic
  • 1 Parsley, dried
  • 1/4 tsp Thyme, dried leaves

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/2 tsp Kosher salt

• Dairy

  • 3 tbsp Butter

• Beer, Wine & Liquor

  • 1/4 cup Marsala wine

Found on thebeachhousekitchen.com

Ingredients

• 1 8 oz. container white button mushrooms, sliced
• 1 8 oz. container baby bella mushrooms, sliced
• 3 Tbsp. butter, separated
• 2 cloves garlic, minced
• 1/4 tsp. dried thyme leaves
• 1/2 tsp. kosher salt
• 1/4 tsp. black pepper
• 1/4 cup Marsala wine
• dried parsley for sprinkling on top

Directions

• Heat 1 Tbsp. butter in a large saute pan over medium high heat. Add both kinds of mushrooms and cook, stirring often until you see the mushrooms begin to release their moisture.
• Add the garlic , thyme, salt and pepper and continue to cook until most of the water evaporates.
• Add the remaining 2 Tbsp. butter and continue to cook for 3-4 minutes until mushrooms are nicely browned.
• Add the Marsala wine and increase the heat to high and bring to a boil. Continue to boil until the Marsala has cooked down. Remove from heat.
• Place in bowl and sprinkle with some dried parsley.
• Serve immediately.