1 lb. of button mushrooms cut in ½
1 lb. of cremini mushrooms cut in ½
½ lb. of shitake mushrooms without the stems and cut in half.
½ ounce of dry porcini mushrooms processed in the food processor to a powder form.
2 Tbsp. of Stellino Rub (see below)
2 Tbsp. of olive oil
½ teaspoon of red pepper flakes (optional)
2 Tbsp. of butter
2 tablespoons of finely chopped onions
2 tablespoons chopped parsley
2 tablespoons of softened butter
Recipe for Stellino Rub:
1 tbsp of onion powder
1 tbsp of garlic powder
1 tbsp of paprika
1 tbsp of salt
1 tbsp of pepper
Mix the porcini powder and all the mushrooms together in a bowl.
Add the special rub and mix well.
Let them rest for 15 minutes.
Over medium-high heat, in a large pan, cook the oil until it is hot. Add the mushrooms and the red pepper flakes, cook for 5 minutes stirring well.
Add the butter and the onions, stir some well and cook 3 more minutes.
Add the parsley stir well and cook one more minute.
Add the marsala and cook 2 more minutes, stirring well, until most of the wine has evaporated.
Cover the pot reduce the heat to low, and cook 2-3 more minutes.
Uncover the pot, add the butter, stir well until all the butter has been incorporated into the mushrooms.
Turn off the heat and serve.