Mushrooms in Marsala Wine (Funghi Alla Marsala)

1. 1

   Soak the mushrooms in lukewarm water for 30 minutes.

2. 2

   Line a small sieve with cheesecloth and add the mushrooms.

3. 3

   Strain and reserve the soaking liquid.

4. 4

   Squeeze the mushrooms in the sieve to extract their juices.

5. 5

   Heat the oil in a casserole and add the soaked, drained mushrooms, garlic and rosemary.

6. 6

   Cook, stirring, about one minute.

7. 7

   Add the reserved soaking liquid and cook down over high heat until most of the liquid evaporates.

8. 8

   Add the fresh mushrooms and cook, stirring often, until the mushrooms are wilted.

9. 9

   Add the Marsala and cook, stirring occasionally but gently, until the wine is almost but not quite evaporated.

10. 10

    Serve hot or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.