Wednesday, August 7, 2019

Marsala wine mushroom sauce





















227 g (8 oz) mushroom
1 cup chicken stock
1 cup Marsala wine
2 garlic clove, minced
2 tbs unsalted butter (dredged with flour)
Salt and pepper to taste
1 white onion cut in dice
2 tbs fresh chopped parsley
Olive oil

Sauté the white onions and garlic with a little bit of oil for one minute or until translucent. Add the mushrooms and cook for about 5 minutes, season with salt and pepper to taste. Add the Marsala wine and reduce by half and star to thicken (about 10 minutes). Add the chicken stock and simmer for about 3 minutes. Stir in the butter and cook until the sauce thicken (about 2 minutes). Add the parsley. Remove from heat.

Perfect for baked chicken, chicken scallopini

 Marsala wine substitutes
½ cup Port
½ cup Red Vermouth

1 comment:

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