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Wild Mushroom Sauce Recipe | |
Sauces | |
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Ingredients:
tablespoon extra virgin olive oil2 cloves minced garlic 2 minced shallots 12 oz. sliced shitake mushrooms 1 cup low fat chicken stock 1/2 cup minced parsley - for garnish salt and pepper to taste 1/2 cup Marsala wine 3 to 4 tablespoons Parmesan cheese cornstarch, to thicken
Directions:
Heat oil in large skillet. Cook garlic and shallots at medium for 30 seconds to soften, but not brown. Add mushrooms and cook 3 to 4 minutes, until all liquid is absorbed. Stir in stock - simmer 2 minutes. Add half of parsley and seasonings, and thicken as needed.Note - this sauce may be prepared ahead of time, and then reheated to serve. As an entree with pasta, this sauce would serve 3 people. As an ""au jus"" sauce with meat, such as tenderloin, it yields 6 servings. Either way, it is wonderful, and everyone I've served it to loves it
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