Sauteed mushrooms with cream
Mushrooms sauteed until caramelized and cooked in Marsala wine and cream
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 680 grams mushrooms (1.5 pounds)
- 1 tbsp (15 mL) olive oil
- 30 grams butter (unsalted, see Recipe Note)
- 2 sprigs fresh rosemary
- ½ tsp peppercorns
- ¼ cup (60 mL) Marsala wine
- ¼ cup (60 mL) 35% cooking cream
- salt and pepper to taste
Instructions
- 1
Prepare your mushrooms by removing the stem (discard the stems) and wiping the caps with a wet paper towel to clean them. Slice your mushroom caps thinly.
- 2
In a large skillet combine the olive oil, butter, rosemary sprigs and peppercorns and heat until the butter has melted. Add in the sliced mushrooms. Don't worry if it seems that there are too many mushrooms to fit in the pan, they will shrink as they cook.
- 3
Cook mushrooms over medium heat stirring occasionally and carefully until all of the liquid released from the mushrooms has evaporated and they begin to caramelize. This should take approximately 7 minutes.
- 4
Pour the Marsala wine into the pan and stir to coat the mushrooms. Cook until the wine has evaporated, stirring occasionally, about 3 - 5 minutes.
- 5
Add the cream, stir to combine and immediately remove from the heat. Season with salt and pepper.
- 6
Serve your sauteed mushrooms with cream on top of chicken, beef or pork or toss with egg noodle pasta.