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:

1. Mix the porcini powder and all the mushrooms together in a bowl.
2. Add the special rub and mix well.
3. Let them rest for 15 minutes.
4. 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.
5. Add the butter and the onions, stir some well and cook 3 more minutes.
6. Add the parsley stir well and cook one more minute.
7. Add the marsala and cook 2 more minutes, stirring well, until most of the wine has evaporated.
8. Cover the pot reduce the heat to low, and cook 2-3 more minutes.
9. Uncover the pot, add the butter, stir well until all the butter has been incorporated into the mushrooms.
10. Turn off the heat and serve.