- ¼ cup Marsala wine
- ¼ teaspoon dried oregano
- Salt & freshly ground pepper to taste
- 4 to 5 large portobollo (portabella) mushrooms, sliced 1/4-inch thick
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, minced
- 2 tablespoons crumbled gorgonzola cheese
- 1 tablespoon butter
ingredients
directions
1. In a small bowl, combine Marsala wine, oregano, salt, and pepper. |
2. In a large frying pan over medium heat, sauté mushrooms and garlic with some of the olive oil for 2 to 3 minutes or until they are tender and the garlic is soft but not brown. Remove from heat. |
3. Add the wine mixture and sauté an additional 2 minutes. Add the gorgonzola cheese and stir to incorporate. Add butter and cook briefly to thicken slightly. Remove from heat and serve immediately. |
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