Cooking Experiment
This is not a true marsala, as nothing was dipped in flour. However, I give you last night's supper:
half package of sliced shiitake mushrooms
a dozen or so leaves of purple kale
half a zucchini
a big handful of fresh fiddleheads
quarter cup maybe of water
about three times as much marsala cooking wine
splash of cider vinegar
little bit of olive oil
dried parsley
dried rosemary
Use the oil to saute mushrooms, fiddleheads about ten minutes. Add the kale and zucchini, cook until zucchini is tender. Add the water, marsala, vinegar, and spices. Heat a little longer. Then eat.
In future attempts, I think I'll throw the kale in with the mushrooms and fiddleheads. As it was, it was just a touch too crispy still...also, I wonder--cook the rest separate, and have the zucchini flour-dipped maybe?