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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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At Chasen's this mushroom and Marsala wine sauce was served with meats; however, it can be easily made as a vegetarian sauce by just substituting vegetable broth in place of the beef broth. It's delicious with mashed potatoes. A few cooking notes: red wines other than Marsala. can be used. I suggest making the Brown Sauce first, since it's used here as an ingredient for the Mushroom Sauce. However, it can also be used as a stand alone sauce. Ingredients:
2 cups mushrooms, sliced |
1 shallot, finely chopped |
2 tablespoons butter |
1/4 cup sweet red wine |
1/4 teaspoon salt |
1 tablespoon butter |
2 tablespoons onions, chopped |
2 tablespoons carrots, chopped |
2 tablespoons celery, chopped |
1 tablespoon flour, all-purpose |
1/4 cup wine, a red wine |
2 cups beef broth or 2 cups vegetable broth |
3 tablespoons tomato paste |
1 teaspoon worcestershire sauce |
1/4 teaspoon tabasco sauce |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Mushroom Sauce.
2. In a skillet, saute mushroom and shallot in butter until tender.
3. Add wine, bring to a boil.
4. Reduce heat and simmer until wine is nearly evaporated.
5. Stir in the the Brown Sauce, and season with salt to taste.
6. Brown Sauce.
7. Melt the butter in a medium saucepan. Saute the onions, carrots and celery over medium heat until well browned.
8. Stir in flour and cook until it browns.
9. Gradually stir in the red wine, broth and tomato paste.
10. Stir constantly until mixture comes to a full boil.
11. Reduce heat and stir in Worsestershire, Tabasco, salt and pepper.
12. Strain out vegetables.
13. Can be frozen.
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