Mushroom Marsala Pizza Recipes

MARSALA MUSHROOM AND GOAT CHEESE FLATBREAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes. Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside.
• Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese. Sprinkle with the remaining 1 tablespoon parsley.
• Bake until the flatbreads are heated through and the cheese is melted, bubbly and beginning to brown, about 15 minutes.

CHICKEN MARSALA AND MUSHROOMS

Steps:

• Heat 1 tablespoon of the oil in a medium-size skillet set over high heat. Sprinkle the chicken pieces with salt and pepper to taste and dredge in flour. Place 2 of the chicken pieces in the pan and cook until nicely browned, about 2 minutes per side. Add another tablespoon of oil and the remaining chicken pieces. As chicken is cooked, set aside on a plate and loosely tent with foil to keep it warm.
• Heat the remaining tablespoon of oil in the skillet, add the mushrooms and shallot and cook until the mushrooms are tender and beginning to brown. Add the Marsala wine and cook until reduced by half. Stir in the veal glaze or stock and heat for 1 minute.
• Remove from heat and swirl in the butter until melted. Transfer the chicken to a serving platter and pour the sauce from the skillet over the chicken. Garnish with chervil or parsley and serve.

MUSHROOM MARSALA PIZZA

Steps:

• Create a roux by melting the Butter (1 tablespoon) in a small sauce pan. Add the All-Purpose Flour (1 tablespoon) and mix until incorporated. Allow to cook for 1-2 minutes until the flour cooks out and you only smell butter.
• Whisk in the 1% Low Fat Milk (1 cup) and bring to a simmer. Allow to simmer until thickened, continuously whisking.
• Once thick, season with the Salt (1/4 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon), then stir in the Shredded Italian Blend Cheese (1 cup). Taste and adjust as needed. Set aside and keep warm over low heat.
• Preheat the oven to 425 degrees F (220 degrees C) or whatever temperature your pizza dough recipe recommends.
• Heat the Olive Oil (as needed) and 2 counts of Butter (1 tablespoon) in a medium sauté pan. Add the Baby Bella Mushroom (16 ounce) and cook for 5-6 minutes until soft and brown.
• Add the Garlic (1 clove) and Fresh Thyme (1 sprig) leaves and cook until fragrant, about one minute.
• Add the Vegetable Stock (3/4 cup) and Marsala Wine (3/4 cup). Simmer for about 8 to 10 minutes until the sauce has reduced enough to coat the mushrooms, however still a bit loose.
• Prepare the Pizza Dough (1) by rolling into your desired shape and placing on a pizza pan. Top with the cheese sauce, leaving a 1-inch gap from the crust, then evenly spoon over the mushrooms and pan sauce.
• Top with the Shredded Italian Blend Cheese (1 cup) and bake until golden brown, about 20 to 25 minutes.
• Before serving, sprinkle with Crushed Red Pepper Flakes (1 pinch) for heat. If desired, add a splash of Aged Balsamic Vinegar (to taste) and Fresh Basil (to taste).

MUSHROOM SOUP WITH MARSALA

Steps:

• Place the dried mushrooms and stock in a pot. Bring to a low simmer and heat to reconstitute.
• Heat the oil in a soup pot over medium-high heat. When it begins to ripple, add the fresh mushrooms and cook until lightly browned and tender, 12 to 15 minutes. Add the thyme, garlic, shallots and bay leaf, and then season with salt and pepper. Stir to soften, 2 to 3 minutes. Deglaze the pan with marsala and cook to reduce by half.
• Remove the plump, reconstituted dried mushrooms from their stock and chop. Then add the mushrooms and the mushroom stock to soup pot, discarding the last few spoonfuls of stock where grit may have settled. Add 2 cups water to the soup, and simmer a few minutes. Taste and adjust the seasoning. Cool to store for a make-ahead meal.
• Reheat over medium heat. To serve, add the parsley and stir in the lemon juice to the soup. Place a small round of fried toast in each soup bowl, sprinkle with a little cheese and top with the soup.

MUSHROOMS MARSALA

Steps:

• Clean and take stems off (optional) the mushrooms.
• Place mushrooms in a sauce pan at medium to high heat, sprinkle them with the salt and cover them almost completely with a lid for about 8-9 minutes. Stir them a couple of times just so they don't burn.
• You want them to render just about all of their water, reducing them in size and growing in flavor. Once they've rendered just about all their water and the bottom of the pot is dry.
• Add the oil, the basil and the garlic and saute, browning the mushrooms a bit and always stirring so that the garlic does not burn.
• After about 1 minute of sauteing add the balsamic vinegar and stir for about 30 seconds (the balsamic should boil as it hits the pan) and keep stirring.
• Lastly, turn the heat a little bit higher and add the marsala wine, stirring and deglacing the bottom of the saucepan as well as burning off the alcohol.
• Continue to stir for 1 minute or so until the balsamic and marsala sauce begin to thicken a bit. Take off the heat and let it cool.