This recipe is all about extracting the water from the mushrooms and the spinach to intensify the flavor. The Marsala adds nice acidity to the dish.
Recipe courtesy of Alex Guarnaschelli
Save Recipe Print
Total:
30 min
Prep:
15 min
Cook:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Directions

Heat a large saute pan or cast iron pan over medium heat. Add the olive oil and the mushrooms. Season with salt and pepper, to taste, and add the thyme and the garlic and saute. Cook until the mushrooms are tender and a lot of the liquid has evaporated from the bottom of the pan, 6 to 8 minutes. 

Add the Marsala and cook until the flavor of the alcohol has mellowed considerably, 3 to 5 minutes. Remove and discard the sprigs of thyme and the garlic. Shut the heat off and stir in the spinach leaves so they wilt slightly. Season with salt and pepper, to taste. Transfer to a serving bowl and serve.

My Private Notes

Add a Note
Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Sauteed Spinach and Mushrooms

Recipe courtesy of Valerie Bertinelli

Spinach and Mushroom Stuffed Chicken Breasts

Recipe courtesy of Rachael Ray

Spinach and Mushroom Ravioli

Recipe courtesy of Giada De Laurentiis

Mushroom and Spinach Korma

Recipe courtesy of Food Network Kitchen

Spinach and Mushroom Ravioli

Recipe courtesy of Giada De Laurentiis

Spinach and Mushroom Lasagna

Recipe courtesy of Food Network Kitchen

Spinach and Mushroom Enchiladas

Recipe courtesy of Kathleen Daelemans

Browse Reviews By Keyword

          Latest Stories