Marsala Mushroom Casserole

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Marsala mushroom casserole. (Submitted photo)

Marsala mushroom casserole. (Submitted photo)

Submitted content courtesy of Family Features

16 ounces cremini mushrooms

2 tablespoons butter, divided

1/3 cup Holland House Marsala Cooking Wine

1 tablespoon soy sauce

1 teaspoon Angostura Aromatic Bitters

1/2 cup plain dry breadcrumbs

4 tablespoons shredded Parmesan cheese

1/2 teaspoon dried sage, thyme or marjoram

Heat oven to 400 F. With damp paper towel, wipe mushroom tops. Remove bottoms of stems. In large bowl, slice mushrooms about 1/4-inch thick.

Melt 1 tablespoon butter. Combine cooking wine, soy sauce and bitters; stir in butter. Pour over mushrooms and let stand 10 minutes, stirring frequently.

In small bowl, stir together breadcrumbs, cheese and sage. Melt remaining butter and stir into breadcrumb mixture; set aside.

Pour mushrooms into shallow 8-inch baking dish. Bake 10 minutes. Remove from oven and spoon out 4-6 tablespoons juice. Sprinkle mushrooms with breadcrumb mixture and bake 10 minutes more, or until crumbs are golden.


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