Portabello Marsala


  • 2-3 large portabello mushrooms, cleaned with stem removed
  • 1 medium sweet onion, sliced thin
  • ½ pound crimini mushrooms, cleaned and sliced
  • 1 cup chicken style broth
  • ½ cup Marsala cooking wine
  • ¼ cup water
  • 2 T cornstarch


  1. “Grill” portabello mushrooms in large non-stick skillet over medium-high heat until tender.  Remove from pan and set aside.
  2. Water saute onions in the large skillet until tender.  Add crimini mushrooms and stir until they begin to give off their juice.  Add broth and cooking wine. Stir until hot and bubbling.
  3. Combine cornstarch and water.  Add to broth and wine mixture.  Stir over medium-low heat until sauce thickens.
  4. Add portabellos to sauce and heat.  Serve over rice or noodles.

Note: Portabellos may be sliced at any time to accommodate number of servings.

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