- Most Helpful
- Highest Rating
I made this recipe for my hubby's birthday dinner. Very flavorful-- a fast, yet chic dish! I substituted olive oil for the butter, and contrary to DH's predictions, the marsala sauce still turned out delicious.
Very very good and easy to make. I made garlic pasta with it and doubled the mushrooms.
DH and I had this for dinner last night and loved it! Great flavor and it was very easy to prepare. I used 1 lb of veal shoulder chop and doubled the sauce and mushrooms/green onions accordingly. I used shiitake mushrooms, which were very nice in this dish. I thickened the sauce with a bit of corn starch at the end, which did the trick nicely. I served with fresh roasted pole beans from my garden. Thanks for a lovely dinner! I would definitely make this recipe again.
OH WOW! This was incredible! The mushrooms soaked up the flavor of the marsala - yummy! I served it over a bed of wilted spinach, which was wonderful, along with roasted artichoke hearts (#144997)and a side of linquine. My DH loved it! The only change I would make is to add more mushrooms (they were really good!), and maybe thicken the sauce a little.