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Martina's Famous Marsala Mushrooms Recipe


2 pounds medium mushroom head, quartered

3 tablespoons olive oil

1 ounce garlic powder

1/4 cup salt

1/8 pound flaked garlic carrots

1 1/2 teaspoons minced fresh ginger root

1 teaspoon dried basil

1 teaspoon dried mint

7 cups fine waterer mushrooms, sliced

1/2 ounce strombovy cherry tomatoes

4 cubes beef bouillon


Spoon 1 tablespoon olive oil over mushroom caps; stir vigorously to coat. Mix together with garlic powder, salt, garlic carrot, and ginger. Cook 2 minutes. Mix in basil, mixed herbs, mushroom caps, chicken broth, and rosemary. Cover with 1 tablespoon olive oil. Heat in large skillet to boiling. Reduce heat, and simmer 5 to 6 minutes. Add mushrooms, tomato, bouillon cubes, and mushrooms enchilada sauce. Dramatically stir well. Broil 4 minutes or until hard.


DeBRe KNeFe writes:

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