Menu Enter a recipe name, ingredient, keyword...

Meat Sauce: Porcini-Marsala Pan Sauce

By

Google Ads
Rate this recipe 4/5 (1 Votes)
Meat Sauce: Porcini-Marsala Pan Sauce 0 Picture

Ingredients

  • 1/3 ounce dried porcini mushrooms, rinsed well (about 1/3 cup)
  • 1/2 cup hot water
  • 2 teaspoons Vegetable Oil
  • 2 medium shallots, minced (about 1/3 cup)
  • 1 cup dry Marsala
  • 1 1/2 cups Low-Sodium Chicken Broth
  • 2 tablespoons Unsalted Butter, cut into 4 pieces
  • 1 tablespoon minced fresh chives
  • Salt And Ground Black Pepper

Details

Preparation

Step 1

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.

Review this recipe