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Mr. Food: Marsala Laced Mushrooms
Most of the alcohol burns off when we cook with wine, but its rich flavor remains. Serve this tasty marsala wine-laced mushroom bake with its crunchy topping to liven up a weeknight routine or impress guests!
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Marsala Laced Mushrooms
4 to 6 servings
1/3 cup marsala cooking wine (see Note)
1 tablespoon soy sauce
2 tablespoons melted butter, divided
1 pound mushrooms, thickly sliced
1/3 cup plain breadcrumbs
2 tablespoons shredded Parmesan cheese
1/4 teaspoon dried sage (optional)
1/2 teaspoon chopped parsley
1. Preheat oven to 425°F.
2. In a large bowl, combine marsala cooking wine, soy sauce, and 1 tablespoon melted butter; mix well. Stir in mushrooms and let stand 10 minutes; stir occasionally.
3. Meanwhile, in a small bowl, combine breadcrumbs, Parmesan cheese, sage (if desired), parsley, and remaining 1 tablespoon melted butter; mix well.
4. Pour mushrooms into a 9-inch pie plate or baking dish and bake 15 minutes. Remove from oven and pour off about half the liquid. Sprinkle mushrooms with breadcrumb mixture and bake 10 more minutes, or until browned.
NOTE: Cooking wine, which can be found at your local supermarket, is shelf-stable and lasts longer than drinking wine.
Recipe courtesy of Mizkan Americas
