photo by Phill M.
- Ready In:
- 3 tablespoons olive oil
- 1 small onion, diced
- 3 -4 cloves garlic, chopped
- 1⁄2 lb fresh mushrooms, sliced
- 2 tablespoons flour
- 1⁄2 cup marsala wine
- 1 1⁄2 cups beef stock
- salt & pepper
- Add olive oil to hot saucepan.
- Add onions, garlic and cook 2 or 3 minutes.
- Add mushrooms and sauté until tender.
- Add flour and cook 1 minute, then deglaze pan with wine.
- Add beef stock, blend, and cook until sauce thickens.
- Serve over chicken or pork.
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Oh my gosh, I modified this to where most would find it not the same recipe. First I changed out the olive oil for real butter (7 restaurant/food service patties) melted, next I tossed in to the simmering butter a pound of white mushroom slices (fresh), allowed those two top marry well, dusted the buttered mushrooms with about 1.5tbs of AP flour. Stirring well so that nothing burned. Finally I added in approximately 1.5cups of marsala cooking wine to deglaze the pan. Once the sauce thickened it was time to eat and wow oh wow that really was both simple but incredibly tasty.
This is a wonderful sauce and as usual, you must use a good quality Marsala. I used half unsalted butter and half olive oil for the oil part of the recipe. I used portabella mushrooms and sautéed them first in unsalted butter and added them after I sautéed the onion and prosciutto that I added. I added a little more Marsala and thickened the sauce up a bit due to extra Marsala by using a little cornstarch mixed with a little Marsala. I served this with Buitoni's chicken Marsala raviolis and zucchini in garlic butter. Wonderful dinner!
This was great AND easy! I wasn't sure how much marsala I needed and I ran out (I cooked this for 60 people) and added some sherry and port - it still turned out wonderful! I did use chicken broth instead of beef - I had it already and figured it would be ok - it was fine. I had lots and lots of compliments - thanks, Lisa, for this easy and great recipe!!!!