Portobello-marsala Sauce

Portobello-marsala Sauce Ingredients

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

Instructions for Portobello-marsala Sauce

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 saut? 10 minutes or until mushrooms are browned and liquid is evaporated.

Add 1 tablespoon butter, garlic, and shallots to skillet; saut? 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




Main Ingredient: MushroomsCuisine: American

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