My husband and I went to the opening of the Farmer’s Market down on Riverwalk in Augusta Saturday and bought wonderful fresh green tomatoes, oyster mushrooms, fresh baked bread, and onions.
A beautiful Spring day in the 70’s it was the perfect setting to walk past all the tents where merchants set up their fresh food and homemade goods.
These are the beautiful oyster mushrooms that I’m making into a sauce this morning.
They are very meaty have a nice earthy flavor and are a bit more bitter than button mushrooms.
The wine, butter and salt take away and bitterness and your left with
a wonderful creamy sauce that is wonderful over any pasta.
Mushrooms – 3 to 4 cups roughly chopped
Marsala wine – 1 Cup
Parsley – 1/2 Cup
Onion – 1/2 chopped
Butter – one cube
Heavy Cream – one cup
Salt – 2 teaspoons
Pepper – 2 teaspoons
In a saucepan add the Marsalla wine and butter. Add the roughly chopped mushrooms and salt and pepper. Let simmer about 25 minutes until the liquid is reduced then add the cream. Simmer for an additional 10 minutes and it’s ready.
Roughly chop mushrooms, any type you like best.
Marsala wine and Parsley
One half onion chopped
One cube of butter
Add mushrooms, wine and butter to a large saucepan
Add the parsley and onions
Add salt and pepper and stir
Let reduce on simmer for about 20 minutes
Stir and taste to see if more salt and pepper are needed
When the liquid has reduced add the cream
Pour over the mushrooms
Simmer for an additional 10 minutes
I transferred the sauce into a canning jar to place in the refrigerator overnight.
Tomorrow all I will have to do is cook up some linguini with fresh shrimp and
pour this warmed wonderful creamy sauce over the top.
Serve with a green salad, some crusty bread and I’ll serve a wonderful
dinner in minutes.
This is a great sauce to freeze too. Just place the sauce in a freezer bag
and keep frozen until you’re ready to use it.