Baby Bella Marsala Mushrooms

Baby Bella Marsala Mushrooms



  • 3 cups of baby portobello mushrooms, chopped in half
  • 1 small onion, finely chopped
  • 3 garlic cloves, chopped finely
  • 2 tbsp cream
  • 1 cup Marsala wine
  • 1/4 cup of parsley finely chopped
  • kosher salt and freshly ground pepper


  • In a large sauté pan place a couple of extra virgin olive oil and 2 tbsp of butter in a deep sauté pan.
  • On medium high heat, sauté onions and garlic. Be careful not to brown them. After 4-5 minutes,  add in mushrooms, add salt and pepper, and stir with wooden spoon until the mushrooms brown.
  • Add a cup of marsala and increase to high heat, bringing it to a light boil. Then lower heat and cover pan for 15 minutes.
  • Add  a coupe of tablespoons of cream, some more salt and pepper, and chopped parsley. Stir and let cook a few more minutes. Serve nice and hot.



Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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