Mushrooms Marsala – a delicious recipe with bella mushroom, salt, extra virgin olive oil, basil, garlic, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Clean and take stems off (optional) the mushrooms.
2
Place mushrooms in a sauce pan at medium to high heat, sprinkle them with the salt and cover them almost completely with a lid for about 8-9 minutes. Stir them a couple of times just so they don't burn.
3
You want them to render just about all of their water, reducing them in size and growing in flavor. Once they've rendered just about all their water and the bottom of the pot is dry.
4
Add the oil, the basil and the garlic and saute, browning the mushrooms a bit and always stirring so that the garlic does not burn.
5
After about 1 minute of sauteing add the balsamic vinegar and stir for about 30 seconds (the balsamic should boil as it hits the pan) and keep stirring.
6
Lastly, turn the heat a little bit higher and add the marsala wine, stirring and deglacing the bottom of the saucepan as well as burning off the alcohol.
7
Continue to stir for 1 minute or so until the balsamic and marsala sauce begin to thicken a bit. Take off the heat and let it cool.
107
kcal
Calories
11
g
Fat
1
g
Carbs
FatCarbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: about 30 baby bella mushroom, 1/2 teaspoon salt, 3 tablespoons extra virgin olive oil, 1 tablespoon dry chopped basil, and more.
Yes, Mushrooms Marsala falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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