Although I often refer to my husband’s and my late Monday dinners as Tapas Night, not all of our meals consist of tapas dishes. We have had flatbread pizza, fondue, and salad, just to name a few alternate meals. However, for a significant portion of these dinners I make an assortment of appetizer dishes.
Although we vary our dinners, tapas is our favorite menu for this dinner. Eating appetizer-style dishes seems to lend itself to a slower paced meal, which is perfect when only two are dining. With the items brought to the table in their serving dishes, we each take a little of an item, savor the taste, and then choose the next item to sample. Add candlelight and a quiet house, and it is a wonderful evening.
Creating a Monday menu recently, I wanted to serve mushrooms in a simple manner that produced a rich flavor. I also wanted the dish to consist of bite-sized portions. Using crimini mushrooms seemed like a good start because they are smaller and have a great amount of flavor. Remembering that I had a bottle of marsala wine on hand that was the perfect accent to this dish.
Served with capicola wrapped asparagus and Onion & Cheese Crisps, this was yet another delicious Tapas Night.
- 1 Tb. olive oil
- 2 cloves garlic, minced
- 1/2 lb. crimini mushrooms, cleaned and quartered
- salt & pepper
- 3/4 cup marsala wine
- Heat a nonstick frying pan over medium heat, and add olive oil.
- Add garlic, and cook for 2 minutes.
- Add mushrooms, salt, and pepper, and cook for 5 minutes.
- Add marsala, bring to boiling, then reduce heat to low.
- Allow mushrooms to simmer for 5-10 minutes, or until the marsala has reduced by half.