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Mushrooms in Marsala




Source of Recipe


Michele Scicolone


List of Ingredients




2 packages (10- to 12-ounces) white mushrooms

1/2 cup unsalted butter

2 tablespoons olive oil

1 large or 2 medium onions, chopped

Salt and freshly ground black pepper

1/4 cup dry Marsala

2 tablespoons chopped fresh flat-leaf parsley


Recipe



1. Wipe mushrooms clean with damp paper towels. Snap off stems of mushrooms and trim ends where soil collects. Cut into halves or quarters, if large. In a large skillet, melt butter with oil over medium heat. Add onion and cook until softened, 5 minutes.

2. Stir in mushrooms, salt and pepper to taste, and Marsala. Cook, stirring frequently, until most of liquid has evaporated and the mushrooms are lightly browned, about 10 minutes. Stir in parsley and remove from heat.

YIELD: Makes 8 servings.

Reheats well.