Popular
Latest From the Show
Marsala Mushroom Ragout
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 3 tablespoons extra-virgin olive oil (EVOO)
- 2 pounds mixed wild mushrooms such as cremini and shiitake, chopped
- 4 shallots, sliced lengthwise
- Salt and freshly ground black pepper
- 1 cup marsala wine
- 1 tablespoon butter
- 2 tablespoons chopped parsley
Yield
Serves: 4 servings (6-8 as a side)
Preparation
Place a large saut pan over medium-high heat with the EVOO. Add the mushrooms and shallots, and cook until the mushrooms are golden brown, about 10 minutes.
Season the mushrooms with salt and freshly ground black pepper and add the wine. Allow the wine to boil and reduce by half, about 1 minute, then stir in the butter and parsley. Serve immediately.