Name: Creamy marsala mushrooms on toast
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 100 ml Just A Splash culinary Marsala; 2 tablespoons olive oil; 120 g chestnut mushrooms (sliced); 120 ml chicken stock; 235 ml double cream; 1 teaspoon ground mustard; 1 teaspoon garlic granules; Salt and pepper (to taste); Freshly parsley (chopped for garnish); 4 slices crusty bread

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Who could resist these creamy mushrooms on toast, made decadent and deliciously smooth with a splash of marsala wine?

Now, every now and then I come across a recipe idea that sounds absolutely delicious, but that has an ingredient I know I’m not likely to use again in a hurry, and that can mean that it’s not cost effective and ends up taking up much-needed space in the cupboard.

One such example is dishes that require alcohol. I’m certainly not averse to the odd glass of this or that, but it’s rare that I’ll want to drink sherry, rum or brandy, and they’re fab to cook with. Trifle isn’t the same without a hint of sherry, and without rum, Bananas Foster simply wouldn’t be possible. The list goes on and that’s why I’m excited to show you Just a Splash – neat little pouches expertly designed for just such a conundrum.

Sold in rather svelte 100ml pouches and costing just £1.99 each, Just a Splash means all the deliciousness and benefits of cooking with alcohol without the drawbacks. Ridding the need for pricey bottles languishing unused in the back of the cupboard, I can see why Just A Splash pouches won the ‘Best Ingredient Innovation’ World Food Innovation Awards 2017.

Currently available in Rum, Marsala, Sherry, Port and Brandy, the pouches have only been available in the UK for a short time, but I really expect them to take off – they’re just so handy.

The marsala I used to create this creamy marsala mushrooms on toast adds the perfect kick to a meal that is silky, smooth and with the kind of unique taste you can only get when you venture outside of your usual ingredients.

And if you’re wondering why alcohol can give food such a distinct, flavourful richness, what kind of dishes you could whip up or the science behind it then this video I’ve put together should have you covered.

Ingredients

100ml (3.4 floz) Just A Splash culinary Marsala
2 tablespoons olive oil
120g (4.2 oz) chestnut mushrooms, sliced
120ml (4 floz) chicken stock
235ml (8 floz) double cream
1 teaspoon ground mustard
1 teaspoon garlic granules
Salt and pepper to taste
Freshly chopped parsley for garnish
4 slices crusty bread

Instructions

Warm the olive oil to a medium sized pan, over medium heat.

Add the mushrooms and sauté for 1 – 2 minutes.

Add the Just A Splash culinary Marsala.

Bring to a boil over medium-high heat for 1 – 2 minutes, allowing the alcohol to cook off a little.

Add the chicken stock, cream, ground mustard, garlic granules and a pinch of salt and pepper.

Bring to a boil, then reduce heat to a simmer for about 10-15 minutes until thick.

Meanwhile, slice and toast your bread until golden.

Add a little parsley into the sauce and stir through.

Arrange the toast on a plate and spoon the sauce on top.

Finish with a sprinkling of parsley.

Delicious! Have you tried creamy marsala mushrooms before?

If you’d like to print this recipe to try later, just click the PRINT button on the recipe card below.

Creamy marsala mushrooms on toast

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Author: Emily Leary

Creamy marsala mushrooms on toast, decadent and deliciously smooth with a splash of marsala wine.

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Metric - Ounces

Ingredients

100 ml Just A Splash culinary Marsala
2 tablespoons olive oil
120 g chestnut mushrooms sliced
120 ml chicken stock
235 ml double cream
1 teaspoon ground mustard
1 teaspoon garlic granules
Salt and pepper to taste
Freshly parsley chopped for garnish
4 slices crusty bread

Instructions

Warm the olive oil to a medium sized pan, over medium heat.
Add the mushrooms and sauté for 1 - 2 minutes.
Add the Just A Splash culinary Marsala and bring to a boil over medium-high heat for 1 - 2 minutes, allowing the alcohol to cook off a little.
Add the chicken stock, cream, ground mustard, garlic granules and a pinch of salt and pepper.
Bring to a boil, then reduce heat to a simmer for about 10-15 minutes until thick.
Meanwhile, slice and toast your bread until golden.
Add a little parsley into the sauce and stir through.
Arrange the toast on a plate and spoon the sauce on top.
Finish with a sprinkling of parsley.