Recipe courtesy of Donna Klein
Yield:
Makes 4 to 6 servings
Level:
None

Ingredients

Directions

Soak the porcini mushrooms in 1 cup hot water for 15 minutes; drain, and reserve the soaking liquid. Strain the soaking liquid through a coffee filter or paper towel-lined strainer. Reserve 1/2 cup and set aside. (Save the remaining strained liquid for soups or stocks, if desired.) Rinse the mushrooms thoroughly; chop coarsely and set aside.

In a large nonstick skillet, heat the oil over medium heat. Add the porcini mushrooms, button mushrooms, garlic, salt, and pepper. Cook, stirring often, until the mushrooms have started to give off their liquid, 3 to 5 minutes.

Add the marsala and reserved soaking liquid to the skillet; bring to a boil over high heat. Cook, stirring constantly, until the liquids are greatly reduced and syrupy. Remove from the heat and add the parsley, stirring well to combne. Taste and season with additional salt and pepper if needed.

Serve warm with baguette rounds.

IDEAS YOU'LL LOVE

Spreads

Recipe courtesy of Ree Drummond

Sauteed Wild Mushrooms

Recipe courtesy of Ina Garten

Burgundy Mushrooms

Recipe courtesy of Ree Drummond

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Pan Seared Chilean Sea Bass with Wild Mushroom Grits and Fresh Spinach

Recipe courtesy of Tyler Florence

Chicken and Wild Rice Casserole

Recipe courtesy of Trisha Yearwood

Grilled Portobello Mushrooms

Recipe courtesy of Williston Dye

Warm Mushroom Salad

Recipe courtesy of Ina Garten

Stuffed Mushrooms

Recipe courtesy of Valerie Bertinelli

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking