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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 cup (687g)|
|Recipe Makes: 1.5|
|Calories from Fat: 213 (39%)|
|Amt Per Serving||% DV|
|Total Fat 23.6g||32 %|
|Saturated Fat 14.6g||73 %|
|Monounsaturated Fat 6g|
|Polyunsanturated Fat 1g|
|Cholesterol 61mg||19 %|
|Sodium 809.5mg||28 %|
|Potassium 1324.6mg||35 %|
|Total Carbohydrate 24.4g||7 %|
|Dietary Fiber 2.4g||9 %|
|Sugars, other 22g|
|Protein 6.3g||9 %|
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Calories per serving: 551
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