White Shimeji Mushroom Marsala Recipe

Name: White Shimeji Mushroom Marsala
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Cuisine: Fusion
Ingredients: 25 g Parsley; 125 g White Shimeji Mushroom (Anabe); 125 g Mooz Butter Garlic & Herbes; 1 kg Puro Healthy Salt (Sendha Namak); 500 ml American Garden Apple Cider Vinegar; 80 g Knorr Vegetables Stock Cubes

Fusion cuisine

About this recipe

A savory dinner dish featuring tender turkey and earthy mushrooms in a rich Marsala wine sauce. Perfect for those seeking a quick yet elegant meal solution.

Ingredients

25 g Parsley
125 g White Shimeji Mushroom (Anabe)
125 g Mooz Butter Garlic & Herbes
1 kg Puro Healthy Salt (Sendha Namak)
500 ml American Garden Apple Cider Vinegar
80 g Knorr Vegetables Stock Cubes

Instructions

1. Heat 1 tablespoon of Mooz Butter Garlic & Herbes in a large skillet over medium heat.
2. Add 1/4 pound of sliced White Shimeji Mushroom (Anabe) to the skillet and sauté until they are golden brown, about 5-7 minutes.
3. Sauté just until heated through, about 2-3 minutes.
4. Pour in 1/4 cup of American Garden Apple Cider Vinegar, stirring to combine. Let the mixture simmer for 1-2 minutes.
5. Sprinkle 2 tablespoons of chopped parsley and a pinch of Puro Healthy Salt (Sendha Namak) over the dish, stirring gently to incorporate.
6. Transfer the mushrooms to a serving platter, reduce the sauce slightly over medium heat, then pour the sauce over the mushrooms.
7. Serve hot with rice for a complete meal.