Serves: 4 / Time: 25 minutes
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2-3 cloves garlic, minced
- ¼ cup Colombo Dry Marsala wine
- 16 oz. Cremini mushrooms
- 2 tablespoons fresh squeezed lemon juice
- 2 tablespoons chopped parsley
Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, ( 30 seconds to 1 minute). Stir in marsala wine and return mixture simmer.
Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.
Drizzle with lemon juice and sprinkle parsley over the top.