Portobello Marsala Sauce

[Guest]

I made this sauce tonight and it is wonderful! You can substitute beef broth for chicken if you prefer to use it with beef.

Portobello Marsala Sauce

8 ounce Baby portobello mushrooms sliced
3 tablespoon Butter divided
3 cloves Garlic minced
2 ea Shallot diced
2 cups Marsala wine
1 cup Chicken broth

Melt 1 tablespoon butter in a medium skillet over high heat; add mushrooms, and sauté 10 minutes or until mushrooms are browned and liquid is evaporated. Add 1 tablespoon butter, garlic, and shallots to skillet; sauté 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


Link to Nibble Me This

Lots of good recipes.

 

[Freddie]

Oh my Gosh, that totally sounds yummy. Gotta try it!

Wonder what the rest of the family is going to eat

It's mine, all mine LOL

 

[catwoman]

Louise:

Wow! This sounds great! Would be great with a lot of things.

Wonder if it would be possible to reduce the amount of butter, maybe start the sauteeing with spray canola oil and then add a little bit of butter for flavor? Curious as to how that would change the flavor.

 

[KristyW]

Louise:

Wow! This sounds great! Would be great with a lot of things.

Wonder if it would be possible to reduce the amount of butter, maybe start the sauteeing with spray canola oil and then add a little bit of butter for flavor? Curious as to how that would change the flavor.

Marsha...It would change the flavor a bit, but the big thing is that it would change the texture of the sauce. The butter added at the end adds a velvety texture as well as body to the sauce.