Simple Marsala Laced Mushrooms
By: Mizkan Americas, Inc. with Holland House Cooking Wine
Mushroom lovers will delight in Simple Marsala Laced Mushrooms. Great with roast turkey, beef, or lamb; juice from the mushrooms can be added to the gravy for a sensational flavor boost. Simple side dishes are always welcomed for dinner.
Notes
If recipe is doubled, add about 5 minutes to the baking time.
Serves4
Ingredients
- 2 tablespoon butter, divided
- 1/3 cup Holland House marsala cooking wine
- 1 tablespoon soy suace
- 16 ounce thickly sliced muchrooms
- 1/3 cup plain dry bread crumbs
- 2 tablespoon Parmesan cheese, grated
- 1/4 teaspoon dreid sage (optional)
Instructions
- Preheat oven to 425 degrees F.
- Melt 1 tablespoon butter. Combine Holland House® Marsala cooking wine and soy sauce; stir in butter. Pour mixture over mushrooms in a large bowl. Let stand 10 minutes, stirring frequently.
- Meanwhile, in a small bowl stir together bread crumbs, cheese, and sage. Melt remaining tablespoon butter and stir into bread crumb mixture. Set aside.
- Pour mushrooms into an 8- or 9-inch pie plate, square baking dish, or similar size shallow baking dish. Bake on upper oven rack 15 minutes.
- Remove from oven and use a ladle or turkey baster to remove half the juice. (Use the juice for gravy or meat sauce!) Sprinkle mushrooms with bread crumb mixture and bake 10 minutes more.