Mushrooms lovers will delight in this delicious, easy side dish. Great with roast turkey, beef or lamb. The Marsala-laced liquid from the mushrooms can be added to gravy for a sensational flavor boost.
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Baked Marsala Mushrooms
Makes 4 – 6 servings
2 tablespoons butter, divided
1/3 cup Holland House Marsala cooking wine
1 tablespoon soy sauce
16 ounces thickly sliced mushrooms
1/3 cup plain dry breadcrumbs
2 tablespoons grated Parmesan cheese
1/4 teaspoon dried sage (optional)
Preheat oven to 425ºF. Melt 1 tablespoon butter. Combine 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 breadcrumb mixture and bake 10 minutes more.
Kitchen Notes: If recipe is doubled, add about 5 minutes to the baking time. As I’ve mentioned previously, I like the reliable consistent flavor of Holland House cooking wines. That’s why there is no added salt in this recipe. The cooking wine has it all.
Nutrition information per 4 servings: 160 calories, 6g protein, 13 carb, 7g fat, (4 g sat. fat), 20mg chol, 540mg sodium, 1g fiber
Recipe by Rita Held Photo by Suzanne Carreiro