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
Ingredients
- tablespoon extra virgin olive oil
- 2 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.
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Submitted 6/13/05.
Source: Steve Raichlen's Hi Flavor/Low Fat
Submitted By: Princess
chefn@ibm.net
Wild Mushroom Sauce