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Caputo’s Sautéed Porcini Mushrooms


4T extra virgin olive oil
1 lb porcini mushrooms, sliced, you may substitute another type of mushroom
¼ t sea salt
freshly ground black pepper to taste
red pepper flakes to taste
4 cloves garlic, chopped
1 ½ T fresh parsley, chopped
¼ cup white wine
¼ cup Marsala wine
¼ cup heavy cream


Heat the olive oil over high heat until very hot, but not smoking. Add the mushrooms and cook for 2 minutes without stirring. Stir and cook for 1 more minute.

Add the salt, black pepper, red pepper, garlic and parsley, cook for about 2 more minutes, stirring continuously. Add the white wine and Marsala, cook until the liquid is almost evaporated, about 3 minutes. Add the cream and cook for about 2 more minutes and the mushrooms are well coated. Serve immediately.

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