Savory Marsala Mushrooms
These savory Marsala mushrooms are a versatile side dish, perfect for pairing with various meals. With tender cremini and shiitake mushrooms cooked in a rich Marsala wine sauce, finished with crème fraîche, parmesan, and tarragon, they offer a delightful depth of flavor.
Equipment
- Frying pan
Ingredients
Main Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 large shallot minced (about 1/2 cup)
- 2 large garlic cloves minced
- 8 ounces cremini mushrooms sliced (see note)
- 4 ounces shiitake mushroom caps
- 1/2 teaspoon fine sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup dry marsala wine
- 2 tablespoons crème fraîche
- 2 tablespoons grated parmesan cheese
- 1 teaspoon minced fresh tarragon
Instructions
Instructions
- Heat a 10-inch frying pan over medium-high heat.
- Melt butter and olive oil in the pan.
- Add minced shallot and garlic, cooking for about two minutes until softened.
- Stir in mushrooms, salt, and pepper, cooking until all liquid from the mushrooms has evaporated.
- Pour in marsala wine and cook until the liquid has completely evaporated.
- Remove from heat and stir in crème fraîche, grated parmesan cheese, and fresh tarragon.
Notes
Ensure mushrooms are cleaned thoroughly. For a deeper flavor, use a mix of your favorite wild mushrooms.