Marsala Sauce-Carraba;s

Marsala Sauce-Carraba;s
Marsala Sauce-Carraba;s

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    cup butter

  • 1

    slice prosciutto, diced

  • 2

    teaspoons minced shallots

  • 2

    teaspoons minced garlic

  • 2

    4 ounce cans mushrooms, drained

  • 1/4

    cup Lombardo dry marsala wine

  • 1/4

    teaspoon ground black pepper

  • 1

    cup chicken stock

  • 2

    teaspoons corn starch

  • 1

    teaspoon minced fresh parsley

  • 2

    tablespoons heavy cream

Directions

Melt butter over low heat in a medium saucepan. Turn heat up to medium high to saute the prosciutto in the melted butter for about 2 to 3 minutes; be careful not to burn butter, add shallots and garlic and saute for about 30 seconds. Add marsala wine, simmer for another 30 seconds or so, then add mushrooms and black pepper. Simmer over medium high heat for 5 minutes. Dissolve corn starch in chicken stock. Add stock to the saucepan and simmer for an additional 5 minutes. Add parsley and cream to the sauce and simmer for 3 to 4 minutes or until thick.

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