Funghi Marsala Saltati in Padella | Sautéed Marsala Mushrooms
Earthy mushrooms sauteed with Sicilian Marsala wine until a glorious glossy sauce appears is my interpretation of divine deliciousness. I often serve these savory mushrooms as a side dish; however, they are very scrumptious tossed with your favorite pasta. Don’t forget the vino!! Poggio Grande Scorbutico is a lovely wine to pair with this dish.
See ingredients, directions and pairings.
Ingredients
1 pound of Mushrooms, cleaned, dried, and sliced
1 Garlic Clove, minced
1 Shallot, minced
1/2 cup Marsala Wine
3 tablespoons EVOO
Pinch of Sea Salt, to taste
Fresh Cracked Black Pepper, to taste
Directions
Heat the EVOO in a saute pan over medium heat.
Add the mushrooms, garlic, and the shallots, cook for 5 minutes.
Pour in the Marsala wine and reduce heat to low.
Simmer, stirring occasionally, until the wine is reduced to a silky sauce and mushrooms are tender.
Serve immediately.
Additional Pairings
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