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Prep Time: 5 Minutes Cook Time: 35 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Marsala is an Italian wine with a smoky, slightly sweet flavor. This sauce can be made the day before. Ingredients:
3 tablespoons cold butter, divided |
1 (8-ounce) package sliced baby portobello mushrooms |
3 garlic cloves, minced |
2 large shallots, diced |
2 cups marsala wine |
1 cup chicken broth |
Directions:
1. Melt 1 tablespoon butter in a medium skillet over high heat; add mushrooms, and sauté 10 minutes or until mushrooms are browned and liquid is evaporated.
2. Add 1 tablespoon butter, garlic, and shallots to skillet; sauté 5 minutes. Stir in Marsala and chicken broth, stirring to loosen browned bits from bottom of skillet. Bring to a boil, and cook 20 minutes or until reduced by two-thirds. Remove from heat, and stir in remaining 1 tablespoon butter.
3. *1 (8-ounce) package sliced button mushrooms may be substituted.
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