I’d been oggling Bev’s recipe for sautéed mushrooms on Tasty Kitchen for a while, and finally got around to making them for a big group of friends back in February. And oh are they good. They do have a long cooking time–about 50 minutes–but require very little supervision, so you can let them cook away while you focus on the main dish you’re preparing. And once they’re done–oh my. Soaked in sweet wine flavor, pungent with garlic, brightened by the parsley and lemon juice and slightly crunchy with coarse salt. This dish reminds me of my deep love of food, and the pleasure of cooking what I truly enjoy to the very roots of my taste buds.
I modified it to serve a larger group, and used sliced baby bella mushrooms instead of the whole mushrooms Bev used–I also increased the cook time to make sure all the wine was absorbed by the mushrooms. Here goes!
Ingredients
(Serves 6-8)
32 oz baby bella and white mushrooms, whole or sliced
6 TBS Butter
8 cloves garlic
3/4 cup Marsala wine
2 pinches coarse salt (kosher or sea salt)
2 cups minced fresh parsley
1 lemon, juiced
Mince the garlic and parsley, and juice the lemon.
Melt the butter in a large cast iron skillet over medium high heat. When bubbly, add the minced garlic and bloom for about 30 seconds.
Add the Marsala wine and bring it to a boil.
Add the mushrooms, lower the heat and cook (covered) for 25 minutes, stirring and lightly salting occasionally.
Uncover and continue to simmer the mushrooms for another 25 minutes, stirring occasionally and adding salt to taste until the liquid has been almost completely absorbed. I also tossed in a little black pepper–I can’t resist that stuff.
After a while the liquid will be nicely absorbed and the mushrooms will now be ready for you to fall in love with them.
Toss in the lemon juice and parsley, sprinkle with coarse salt, and serve.
If you already love mushrooms, I guarantee you will love this way of making them.
Next time I’m alone for dinner I dream of making a huge batch and eating the whole thing myself.
Just want everyone to know where I stand.
A fun serving idea–you could bring the cast iron to the table with a bunch of skewers or forks and have everyone share the mushrooms directly from the pan. That would be very español.
And can I just say? I’m so glad to be sharing recipes again after such a long pregnancy-induced hiatus. Aaaaahhh.
Click here for printer-friendly version: Tapas-Style Sautéed Mushrooms
View Comments (13)
Shut up, look at this! Awww, I'm so happy you dug it! Now I want to eat them again. Times 30.
i would totally be eating the whole batch by myself whenever i made them because ben doesn't like mushrooms. and i totally think i'm gonna do it! :) these look awesome!
It's kind of a blessing in disguise that he doesn't like mushrooms . . . no sharing required. =)
Looks yummy!!!!!
Those look sooooo amazing! I don't cook much, but I will be cooking these! Thanks for sharing!
Cool--thanks Jill, and I hope you enjoy them to the max!
I should surprise my hubby and make this for him. He's the mushroom lover in our home :) They look good, I just can't do the texture thingy. I also cook with them because I like the flavor. Odd...yep ;) Glad you can handle recipes again :)
Mushrooms were one of my "ugh!" foods with my first pregnancy. These look great though, Jenna!
Wow, looks amazing. I'm just starting to enjoy mushrooms in small quantities but my hubby would die for this (in a good way!). I also wanted to share my post from today with you...http://huntingforbliss.wordpress.com/2012/05/15/heroes-for-a-day/
Thought you might like it :)
Hey Tobi! Definitely heading over to check out your post. Thanks! =)
these look fantastic! mmmm...time to try some new recipes. mushrooms and drunken noodles are calling.
Is there any better aroma in the world than mushrooms cooking in butter and marsala wine?Answer: no! This looks fabulous Jenna. My husband isn't a mushroom lover but I can see making this and coveting it all to myself.
Awww, sorry I missed this one, esp since it was your first foray back into recipe world in blog land! This does sound delish--I could totally eat this whole pan myself!