- 1
- 45 mins
Ingredients
- 8 ounces Baby portobello mushrooms; sliced
- 3 tablespoon Butter; divided
- 3 cloves Garlic; minced
- 2 ea Shallot; diced
- 2 cups Marsala wine
- 1 cup Chicken broth
Preparation
Step 1
Prep: 5 min., Cook: 35 min.
Marsala is an Italian wine with a smoky, slightly sweet flavor. This sauce can be made the day before.
This recipe goes with Peppered Beef Tenderloin With Portobello-Marsala Sauce
Melt 1 tablespoon butter in a medium skillet over high heat; add mushrooms, and saute 10 minutes or until mushrooms are browned and liquid is evaporated.
Add 1 tablespoon butter, garlic, and shallots to skillet; saute 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.
*1 (8-ounce) package sliced button mushrooms may be substituted.
Yield: Makes 1 1/2 cups
Cybil Brown Talley, Atlanta, Georgia
Southern Living, NOVEMBER 2005