Meat Sauce: Porcini-Marsala Pan Sauce

Meat Sauce: Porcini-Marsala Pan Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ounce dried porcini mushrooms, rinsed well (about ⅓ cup)

  • ½

    cup hot water

  • 2

    teaspoons Vegetable Oil

  • 2

    medium shallots, minced (about ⅓ cup)

  • 1

    cup dry Marsala

  • cups Low-Sodium Chicken Broth

  • 2

    tablespoons Unsalted Butter, cut into 4 pieces

  • 1

    tablespoon minced fresh chives

  • Salt And Ground Black Pepper

Directions

1. Cover mushrooms with water in small microwave-safe bowl; cover with plastic wrap, cut several steam vents in plastic with paring knife, and microwave on high power for 30 seconds. Let stand until mushrooms soften, about 5 minutes. Lift mushrooms from liquid with fork and chop into 1/4-inch pieces (you should have about 3 tablespoons). Strain liquid through fine-mesh strainer lined with paper towel into medium bowl. Set mushrooms and strained liquid aside. 2. Heat oil in medium saucepan over medium-high heat until shimmering. Add shallots and cook until beginning to soften, about 1 minute. Remove pan from heat and add Marsala. Return pan to high heat; simmer rapidly until liquid is reduced to 1/2 cup, about 4 minutes. Add mushrooms and strained soaking liquid and simmer until liquid in pan is again reduced to 1/2 cup, about 4 minutes. Add broth and simmer until liquid is reduced to 1 cup, about 8 minutes. Set aside. 3. Pour sauce into empty pan and bring to simmer, scraping up browned bits on pan bottom. Add cutlets/meat to sauce and simmer for 3 minutes, flipping halfway through. Transfer cutlets to platter. Off heat, whisk in butter, chives, and salt and pepper to taste.


Nutrition

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