Marsala Laced Mushrooms

SERVES: 4

COOK TIME: 25 Min

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!

What You'll Need

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 bread crumbs
2 tablespoons shredded Parmesan cheese
1/4 teaspoon dried sage (optional)
1/2 teaspoon chopped parsley

What to Do

Preheat oven to 425 degree F.
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.
Meanwhile, in a small bowl, combine breadcrumbs, Parmesan cheese, sage (if desired), parsley, and remaining 1 tablespoon melted butter; mix well.
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

Nutritional InformationShow More

Servings Per Recipe: 4

Amount Per Serving % Daily Value *
Calories 145
Calories from Fat 66
Total Fat 7.3g 11 %
Saturated Fat 4.3g 21 %
Trans Fat 0.2g 0 %
Protein 6.2g 12 %

Amount Per Serving % Daily Value *
Cholesterol 17mg 6 %
Sodium 415mg 17 %
Total Carbohydrates 11g 4 %
Dietary Fiber 1.6g 6 %
Sugars 2.9g 0 %

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rac7431 2877525

Mar 03, 2016

I NEVER us the COOKING wine for anything I make. I always use real drinking wine. The cooking wine does mess with the taste and is not the best to use. A chef once told me this. And I cook with a lot of wine. But if you don't want to have a larger bottle of wine around then go ahead and use the (ugh) regular cooking wine.