Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 pound sliced mushrooms
- 1/2 cup Marsala wine
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
Special equipment needed: None
Step-by-step instructions:
1. Heat olive oil in a large skillet over medium-high heat.
2. Add sliced mushrooms and sauté until they release their moisture and turn golden brown, about 8-10 minutes.
3. Add minced garlic and dried thyme and sauté for another minute.
4. Pour in Marsala wine and chicken or vegetable broth, and bring to a boil.
5. Reduce heat to low and simmer for 10-15 minutes, or until the liquid has reduced by half.
6. In a small bowl, whisk together the heavy cream, butter, and flour until smooth.
7. Add the cream mixture to the skillet and stir until the sauce thickens, about 5-7 minutes.
8. Season with salt and pepper to taste.
30-40 minutes
Temperature: Medium-high heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 220
- Fat: 17g
- Carbohydrates: 9g
- Protein: 5g
- Sodium: 240mg
- Sugar: 3g
Substitutions for ingredients:
- You can use white wine instead of Marsala wine.
- You can use vegetable broth instead of chicken broth.
- You can use half-and-half instead of heavy cream.
Variations:
- Add chopped onions or shallots to the skillet before adding the mushrooms.
- Add chopped fresh herbs, such as parsley or thyme, to the sauce before serving.
- Add cooked chicken or shrimp to the sauce for a heartier meal.
Tips and tricks:
- Make sure to slice the mushrooms evenly to ensure even cooking.
- Use a whisk to ensure the cream mixture is smooth and free of lumps.
- Taste the sauce before adding salt and pepper, as the broth and wine may already be salty.
Storage instructions:
- Store leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the sauce over cooked pasta, chicken, or steak.
- Garnish with chopped fresh herbs or grated Parmesan cheese.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the sauce is too thick, add a splash of broth or wine to thin it out.
- If the sauce is too thin, whisk together a small amount of flour and water and add it to the sauce to thicken it.
Food safety advice:
- Make sure to cook the mushrooms thoroughly to avoid any potential foodborne illnesses.
Food history:
- Marsala wine is a fortified wine that originated in Sicily, Italy, and is commonly used in Italian cuisine.
Flavor profiles:
- The Mushroom Marsala Sauce is rich, creamy, and savory, with a hint of sweetness from the Marsala wine.
Serving suggestions:
- Serve the Mushroom Marsala Sauce over cooked pasta, chicken, or steak for a delicious and comforting meal.
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Region: Italian