How to Make Marsala Mushrooms & Onions
By Renee Shelton

Marsala Mushrooms and Onions
This is nice served with outdoor-grilled steaks. Variations on the recipe: Substitute another fortified wine such as Madiera, Brandy or Port for the Marsala. From our test kitchens (or rather, our barbeque...)

Ingredients:

Crimini or Button mushrooms, quartered
Yellow onions, sliced
Oil for frying
Marsala for deglazing
One or two pats of butter
Salt and pepper, season to taste

Procedure:

          In a large frying pan set over medium heat, add the oil and heat up the pan until a drop of water sizzles. Add in the mushrooms and onions. Cook until well carmelized. Add in Marsala. Continue cooking until the liquid has been reduced, and season with salt and pepper. Add a pat or two of whole butter and swirl the pan to melt it. Remove from heat, and serve. Any liquid that is made in the pan is also good for a sauce.

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