Some people give up drinking alcoholic beverages for the entire month of January to cleanse their body of impurities. I can understand that, especially if you’re one who over indulges on a regular basis around holiday time. But, does that mean you aren’t eating alcohol of any kind too? I think cooking with some alcohol offers another audience of tastes to many recipes, and a splash of Marsala wine can really make a dish stand out.
Marsala wine is a fortified wine that’s made in Sicily. It’s not too expensive, and I always keep a bottle that lasts years in my pantry, to add to dishes because it creates a caramelized sweetness that enhances sauces, stews and soups. Simple sliced mushrooms with a few tablespoons of Marsala, become an enriched pan of noticeably delicious food, that can be eaten as a side dish with chicken or beef, or served as an entrée over steamed rice, or quinoa.
Butter is involved in this recipe, which isn’t a no-no if used selectively. A pat of creamy butter brings the sauce all together, and thickens things up a bit. The spoon-ability of such a great sauce is magnificent, and the mushrooms couldn’t be happier. Can you imagine getting to take a bath in this sauce? I sure can. What lucky mushrooms.
8 ounces mushrooms, baby bella, crimini or button
1 clove garlic
1 1/2 tablespoons butter
3 tablespoons Marsala wine
2 fresh oregano sprigs or 1/4 teaspoon dried oregano
salt & pepper
olive oil for cooking
- Slice mushrooms in half, or thirds if large. Set aside.
- In a skillet, add 1/2 tablespoon butter, 1 teaspoon oil, sliced mushrooms and garlic. Sauté for 4 minutes over medium-high heat. Add a pinch of salt and pepper, stir.
- Add Marsala and stir. Cook for 2 minutes, then add remaining butter, stir to form a thickened sauce. Turn off heat.
- Add herbs and stir. Serve hot. Enjoy!