Recipe by KelBel
This sauce is rich, creamy and full of flavor. Serve this sauce over pasta, rice or polenta.
Top Review by I'mPat
Made one serve to have on toast for breakfast and wish I had doubled it - delicious :yummy: Used field and button mushrooms and dry sherry for the marsala. Thank you KelBel for another delicious keeper mushroom recipe to add to my cookbook. Made for 123 Hit Wonders 2007.
- 1 ounce dried porcini mushrooms
- 2 cups hot water
- 3 tablespoons olive oil
- 1 lb cremini mushroom, chopped
- 1⁄2 lb portabella mushroom, stemmed, dark gills scraped off, chopped
- 2 garlic cloves, minced
- 1 bay leaf
- 1⁄3 cup dry marsala
- 1⁄4 cup whipping cream
- 1 cup parmesan cheese
- 2 tablespoons butter
Directions See How It's Made
- Place porcini mushrooms in small bowl. Pour 2 cups hot water over. Let stand until mushrooms soften, about 25 minutes. Using slotted spoon, transfer mushrooms to work surface and coarsely chop. Reserve soaking liquid.
- Heat olive oil in heavy large pot over medium-high heat. Add porcini, crimini and portobello mushrooms, minced garlic and bay leaf. Sauté until mushrooms are brown and tender, stirring often, about 10 minutes.
- Add Marsala and simmer until almost all liquid evaporates, scraping up browned bits, about 1 minute. Season mushroom mixture to taste with salt and pepper.
- Mix 1 cup reserved mushroom liquid and whipping cream into mushroom mixture and simmer 3 minutes. Add 1 cup Parmesan cheese and butter. Cook, stirring frequently, about 2 minutes. Season to taste with salt and pepper.
- Serve over polenta, pasta or rice passing additional grated Parmesan separately.