MUSHROOM MARSALA
This is a savory mushroom side dish perfect for the holidays or any weeknight meal.
Provided by Marlynn Schotland
Categories Side Dish
Time 20m
Number Of Ingredients 7
Steps:
- In a large pan over medium-high heat, heat 1 tablespoons butter. Add mushrooms and sauté, stirring often, for 2-3 minutes.
- Add the garlic, sauté for 1 minute until softened.
- Sprinkle in the thyme, salt, and pepper and cook for another 1-2 minutes, just until most of the water evaporates.
- Add the remaining 2 tablespoons butter and continue to cook for 3-4 minutes until mushrooms have a nice dark brown glaze and are softened.
- Add the Marsala wine, increase the heat to high, and bring to a boil. Continue to boil, stirring regularly, for 2-3 minutes, just until the liquid has cooked down. Remove from heat. Serve.
Nutrition Facts : Calories 127 kcal, Carbohydrate 8 g, Protein 3 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 300 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving
MUSHROOM SOUP WITH MARSALA
Provided by Rachael Ray : Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Place the dried mushrooms and stock in a pot. Bring to a low simmer and heat to reconstitute.
- Heat the oil in a soup pot over medium-high heat. When it begins to ripple, add the fresh mushrooms and cook until lightly browned and tender, 12 to 15 minutes. Add the thyme, garlic, shallots and bay leaf, and then season with salt and pepper. Stir to soften, 2 to 3 minutes. Deglaze the pan with marsala and cook to reduce by half.
- Remove the plump, reconstituted dried mushrooms from their stock and chop. Then add the mushrooms and the mushroom stock to soup pot, discarding the last few spoonfuls of stock where grit may have settled. Add 2 cups water to the soup, and simmer a few minutes. Taste and adjust the seasoning. Cool to store for a make-ahead meal.
- Reheat over medium heat. To serve, add the parsley and stir in the lemon juice to the soup. Place a small round of fried toast in each soup bowl, sprinkle with a little cheese and top with the soup.
PORK MARSALA WITH MUSHROOMS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
- Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
- Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
- Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
- Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
- Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
- Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
- Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.
CHICKEN MARSALA WITH MUSHROOMS
Steps:
- Preheat the oven to 375 degrees F. Pat the chicken pieces dry with a paper towel and sprinkle all over with salt and pepper. Set a turkey roaster pan over 2 burners on medium heat and add the canola oil. Brown the chicken, skin-side down first, 3 to 4 minutes, then turn and brown on the other side, 2 to 3 minutes longer. Remove from the pan and set aside.
- Add a little more of the oil to the pan on high heat and add the mushrooms, garlic and onions. Season with salt and cook just long enough to get some color on the mushrooms, 2 to 3 minutes. Stir in the tomato paste and thyme and cook about 1 minute longer. Place the chicken pieces back into the pan skin-side up and spread them out evenly, pushing them down into the mushrooms and onions. Add the marsala, scraping up the brown bits from the bottom of the pan, and add the chicken broth. Place the whole pan in the oven and cook until the tops of the chicken are golden brown, 30 to 35 minutes.
- Use tongs to remove the chicken from the pan and transfer onto a serving platter and keep warm. Set the roasting pan back over the burner on high heat. Bring the contents to a boil and cook the liquid until it is reduced and the flavors become concentrated, 3 to 4 minutes. Shut off the heat, add the butter cubes and stir gently to melt the butter evenly. This will thicken the marsala sauce and give it a rich flavor. Taste and season with salt and pepper. Add a squeeze of the lemon juice and fold in the parsley. Pour over the chicken and serve with Chardonnay.
MARSALA SAUCE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.
MUSHROOM MARSALA WITH POLENTA
Make and share this Mushroom Marsala With Polenta recipe from Food.com.
Provided by ratherbeswimmin
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the oven to 450°; place oven rack 4-6 inches from the heating element; lightly grease a small baking sheet with butter.
- Melt 2 tablespoons butter in a large saute pan over medium heat.
- Add in garlic and thyme; saute until fragrant, about 1 minute.
- Add all the mushrooms and season with salt and pepper; saute, stirring often, until tender, 6-8 minutes.
- Meanwhile, slice the polenta into eight ½-inch thick rounds (you will have 1/3 of the roll left, save it for another use).
- Arrange the polenta rounds on the prepared baking sheet and place on the oven rack; bake 5 minutes, then sprinkle about ½ tablespoon parmesan cheese on top of each slice and return to the oven until brown and crisp, 2-3 minutes.
- When the mushrooms are tender, increase heat to high and stir in the marsala.
- When is mixture is almost dry, add the broth; bring to a simmer, then decrease heat to med-low and stir in the cream.
- Heat through, taste, and adjust w/ salt and pepper.
- To serve, transfer the polenta slices to shallow bowls; ladle the ragout over the polenta and top with the remaining Parmesan and the chives.
Nutrition Facts : Calories 391.1, Fat 21.2, SaturatedFat 12.8, Cholesterol 67, Sodium 227.4, Carbohydrate 16, Fiber 3.5, Sugar 6.5, Protein 11.8
MUSHROOM VEAL MARSALA
Tender veal scallops are topped with a light mushroom marsala wine sauce. Great with mashed potatoes seasoned with truffle oil.
Provided by annconnolly
Categories Veal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place the seasoned flour in a plastic bag and add the veal scallops & shake until they are well coated. Set aside.
- In a large skillet, heat the oil and butter until hot. Add the mushrooms and cook until golden brown. Remove to a separate dish.
- Fry the scallops in the skillet one minute per side. Remove to the dish with the mushrooms.
- Add the Marsala wine, and deglaze, scraping up any browned bits from the bottom.
- Add the chicken broth and cook until the sauce has reduced and thickened.
- Stir in the cream and return the mushroom and veal to the pan to reheat.
- Serve the veal scallops with a good sized spoonful of the mushroom marsala sauce.
Nutrition Facts : Calories 680, Fat 29, SaturatedFat 12.5, Cholesterol 125.2, Sodium 315, Carbohydrate 12.6, Fiber 0.6, Sugar 4, Protein 25
MUSHROOMS MARSALA
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
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
MUSHROOM MASALA
A decadent and complex mushroom masala. Serve with rice or roti or in a bao with something crunchy for texture and something pickled as contrast.
Provided by Plant to Table
Time 20m
Yield 2
Number Of Ingredients 15
Steps:
- Blend tomato, onion, garlic, ginger, and cashews in a food processor until smooth.
- Heat oil in a pan over medium heat. Add cinnamon stick, cardamom pods, and bay leaf; cook until oil is infused, 2 to 3 minutes. Remove and discard cinnamon, cardamom, and bay leaf. Add tomato mixture (masala) and cook down, 1 to 2 minutes. Stir in garam masala, paprika, and salt.
- Mix in mushrooms and cook for 5 to 7 minutes; if mixture gets too thick, add water. Add coconut milk and cook until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 293.4 calories, Carbohydrate 13.1 g, Fat 26.8 g, Fiber 3.3 g, Protein 5.2 g, SaturatedFat 13.2 g, Sodium 364.1 mg, Sugar 3.7 g
MUSHROOM STEAK MARSALA
I wanted marsala one cold, rainy night and came up with this after combining pieces of two of my favorite recipes. It is pretty easy and was a big hit with the family. I served it over whole wheat cheese tortellini with roasted asparagus, but it would also be delicious with roasted or mashed potatoes and a veggie. The sauce is versatile enough that it would also be great with chicken if beef isn't your thing...You can also GRILL the steak.
Provided by Philly Fan
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat chicken broth and rosemary in the microwave until hot (2 or 3 minutes).
- Stir in 1 or 2 Tablespoons flour and set aside.
- Salt and pepper the steaks to taste
- Sear the outside of the steaks in a really hot pan (You can cook then reduce the heat and cook them to your desired level of doneness or slice and add to the sauce to continue cooking later).
- Remove from pan and let it rest covered in a separate covered container.
- Melt one tablespoon butter in the pan and cook mushrooms, shallot, and garlic over medium until soft.
- Add the chicken broth mixture and the wine.
- Cook down the sauce by about half. Add the last tablespoon of butter.
- Add the steak if you left it rare and cook until done. If you set the steak aside, serve the sauce over the steak. Yum!
CHICKEN AND MUSHROOM MARSALA
Make and share this Chicken and Mushroom Marsala recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large, non-stick skillet.
- While the oil is heating, season the chicken with salt and pepper and dredge it in flour.
- Sauté the chicken over medium-high heat until golden brown, about 2 minutes on each side.
- Remove the chicken to a platter and keep warm.
- Add the mushrooms, season with salt and pepper and cook, stirring occasionally, until tender.
- Add the wine, stir with a wooden spoon to release any caramelized bits that may be stuck to the pan and cook until the wine is almost completely evaporated.
- Add the chicken broth , chicken and any juices that have accumulated on the platter.
- Simmer until the chicken is cooked through, about 10 minutes.
- Remove the chicken to a clean serving platter and keep warm.
- Simmer the broth mixture until it has reduced by half, about 5 minutes.
- Spoon the sauce over the chicken, sprinkle with parsley and serve.
Nutrition Facts : Calories 271.9, Fat 6.9, SaturatedFat 1.2, Cholesterol 65.8, Sodium 94.7, Carbohydrate 5.1, Fiber 0.6, Sugar 1.8, Protein 28.9
CHICKEN MARSALA WITH MUSHROOMS
This recipe was given to me by my sisters Italian mother-in-law. Everything Elena cooked was so good and this recipe was one of my favorites. Serve with pasta, salad and crusty rolls for an easy delicious dinner
Provided by Denise in NH
Categories Chicken
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Squeeze the lemon over the chicken and sprinkle with the salt& pepper; Coat with flour.
- In a large skillet, melt three tbsp.
- of the butter, add the mushrooms and cook until wilted.
- Remove mushrooms from skillet and set aside.
- To skillet, add remaining butter& olive oil.
- Add chicken tenders and brown lightly on both sides over moderate heat (5-10 minutes).
- Add mushrooms& wine.
- Cover and simmer 5-10 minutes until chicken is tender.
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