Mushrooms In Marsala Wine Funghi Alla Marsala Recipes

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MUSHROOMS MARSALA



Mushrooms Marsala image

I love mushrooms and so I put together this recipe by adding some of my very favorite things to them. They turned out so good that soon they became one of my family's favorite, and so i've been making them for years. There is almost always a bowl of them in my fridge. They are delicious, simple to put together and very versatile. I have served them hot, room temperature or cold, as appetizers or over salads. I have also chopped them up and added them to sauces or used them as a garnish over beef or chicken dishes. Hope you Enjoy!

Provided by pupurucha

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

about 30 baby bella mushroom
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 tablespoon dry chopped basil
1 tablespoon crushed or finely chopped garlic
2 tablespoons good balsamic vinegar
1/3 cup sweet marsala wine

Steps:

  • Clean and take stems off (optional) the mushrooms.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 109.6, Fat 10.1, SaturatedFat 1.4, Sodium 292.3, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 0.2

MUSHROOMS IN MARSALA WINE (FUNGHI ALLA MARSALA)



Mushrooms in Marsala Wine (Funghi Alla Marsala) image

Provided by Craig Claiborne

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 7

1 ounce dried mushrooms, preferably imported Italian boletus mushrooms, or use one 3/4-ounce package
1 cup lukewarm water
1/4 cup olive oil
1/2 teaspoon finely minced garlic
1/2 teaspoon dried rosemary
1 pound fresh mushrooms, thinly sliced, about 6 cups
1/2 cup Marsala wine

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 191, UnsaturatedFat 11 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 11 milligrams, Sugar 3 grams

MUSHROOM RAVIOLI IN A CREAMY MARSALA WINE SAUCE



Mushroom Ravioli in a Creamy Marsala Wine Sauce image

My attempt to mimic the mushroom ravioli dish at a particular chain restaurant. Top with fresh parsley or basil.

Provided by Tareesa

Time 30m

Yield 8

Number Of Ingredients 9

1 tablespoon olive oil
3 cups sliced fresh mushrooms
⅛ cup diced onion
⅔ cup Marsala wine
1 clove minced garlic
salt and ground black pepper to taste
1 ⅓ cups heavy cream
1 (16 ounce) package mushroom ravioli
1 tablespoon freshly chopped Italian parsley, or to taste

Steps:

  • Heat oil in a large skillet over medium heat. Add mushrooms and onion and saute until tender, 5 to 7 minutes. Add Marsala wine and garlic; bring to a boil. Boil for 5 to 6 minutes, adding salt and pepper to taste. Stir in cream and simmer until thickened and heated through, about 5 minutes.
  • While the sauce is cooking, fill a large pot with about 4 quarts water. Set the burner to high and bring to a boil. Add ravioli to the boiling water. Cook until they float to the top of the water, 6 to 8 minutes, or according to package directions. Drain.
  • Pour a generous amount of sauce over hot ravioli and top with fresh parsley.

Nutrition Facts : Calories 329.5 calories, Carbohydrate 23.6 g, Cholesterol 76.8 mg, Fat 20.7 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 11.4 g, Sodium 114.3 mg, Sugar 3.6 g

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