Portobello-marsala Sauce

By Beefman-2

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

Details

Servings 1
Cooking time 45mins
Adapted from bigoven.com

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