MAPLE MARSALA MUSHROOMS
Babybellas and white buttons sautéed with salt & pepper, rosemary & smoked paprika, Grade A maple syrup and Marsala wine! Something special going on here!
Serves 2-6
1/4 c. grape seed oil
10 oz. Babybella (crimini) mushrooms, cut into chunks
12 oz. white button mushrooms, cut into chunks
sea salt
freshly ground black pepper
ground rosemary
smoked paprika
Grade A maple syrup
Marsala wine
In large skillet, over medium heat, melt oil. Add mushrooms, salt and pepper to taste and saute till partially wilted and water from mushrooms begins to evaporate.
Add a sprinkling of rosemary and smoked paprika to taste, stirring to distribute.
Add a drizzle of maple syrup – a couple tablespoons – and a big drizzle of Marsala wine – about 1/4 cup.
Cook, stirring as needed, till all liquid evaporates.
Adjust for seasoning and serve.
Once a week, on our days off we have mushrooms – usually cooked, sometimes just by themselves as in this easy preparation or with pasta or some other veggie. I’ve read that cooked mushrooms are more nutritionally beneficial than raw, and I’m just fine with that, since that’s how I prefer them. Not always though. Sometimes I really enjoy a bunch of super fresh mushrooms on top of a salad of greens with a creamy salad dressing.
If your mushrooms are fresh, they should leak water in the early stages of the saute.
Notice no garlic. We don’t need garlic with everything.
CHEF DAVIES-TIGHT™ 