Created by Kchurchill5 on January 2, 2014
Step 1: Mushrooms ... Note: I like to use a mix of cremini, white or button; and sometimes shitaki mushrooms. Make sure to trim the mushroom stems on the cremini, white or button mushrooms; but, the stems of the shitaki mushrooms are tough. So make sure to remove them. Save them in a baggie and freeze ... They can used for stock.
Step 2: Saute ... Add the mushrooms to a dry nonstick pan on medium high heat. Season lightly with salt and pepper; then, continue to cook 4-5 minutes until the liquid from the mushrooms start to reduce. Then, cook another couple of minutes on medium high to high heat, until the mushrooms are lightly golden brown.
Step 3: Finish ... Add the butter, marsala, and season again with salt and a pinch of pepper. Bring to a light boil and cook until the liquid has reduced. Just a minute or two.
Step 4: Finish ... Add the fresh herbs, stir; and, remove from the heat.
Step 5: Serve ... As I said. These are good over your favorite chicken, steak, pork, etc; or as a side dish. They are also wonderful with scrambled eggs; or a topping for a baked potato. Use your imagination. ENJOY!