Ingredients:

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

Instructions:

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.