November 2005 Southern Living
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
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Serving Size: 1 cup (687g) | ||
Recipe Makes: 1.5 | ||
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Calories: 551 | ||
Calories from Fat: 213 (39%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 551
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