Name: Simple Marsala Laced Mushrooms
Ingredients: 2 tablespoon butter, divided; 1/3 cup Holland House marsala cooking wine; 1 tablespoon soy suace; 16 ounce thickly sliced muchrooms; 1/3 cup plain dry bread crumbs; 2 tablespoon Parmesan cheese, grated; 1/4 teaspoon dreid sage (optional)

Simple Marsala Laced Mushrooms

By: Mizkan Americas, Inc. with Holland House Cooking Wine

Mushroom lovers will delight in Simple Marsala Laced Mushrooms. Great with roast turkey, beef, or lamb; juice from the mushrooms can be added to the gravy for a sensational flavor boost. Simple side dishes are always welcomed for dinner.

Notes

If recipe is doubled, add about 5 minutes to the baking time.

Serves4

Ingredients

2 tablespoons butter, divided
1/3 cup Holland House marsala cooking wine
1 tablespoon soy suace
16 ounces thickly sliced muchrooms
1/3 cup plain dry bread crumbs
2 tablespoons Parmesan cheese, grated
1/4 teaspoon dreid sage (optional)

Instructions

Preheat oven to 425 degrees F.
Melt 1 tablespoon butter. Combine Holland House® Marsala cooking wine and soy sauce; stir in butter. Pour mixture over mushrooms in a large bowl. Let stand 10 minutes, stirring frequently.
Meanwhile, in a small bowl stir together bread crumbs, cheese, and sage. Melt remaining tablespoon butter and stir into bread crumb mixture. Set aside.
Pour mushrooms into an 8- or 9-inch pie plate, square baking dish, or similar size shallow baking dish. Bake on upper oven rack 15 minutes.
Remove from oven and use a ladle or turkey baster to remove half the juice. (Use the juice for gravy or meat sauce!) Sprinkle mushrooms with bread crumb mixture and bake 10 minutes more.