Ingredients
- 6 tablespoons to 1/2 cup olive oil (not virgin olive oil)
- 3 large portobello mushrooms, stemmed and sliced into 1/4-inch strips
- 1 teaspoon chopped garlic
- 1/2 cup sweet Marsala wine (see note)
- 1/3 cup demiglace (or low-sodium, prepared beef gravy thined wth water)
- Salt (optional) and black pepper, to taste
- 1 tablespoon softened butter (optional)
- Crusty bread
Directions
1. Heat oil in 10-inch saute pan over medium heat. Add mushroom slices and saute 1 minute. Mushrooms will absorb most of the oil. Add garlic and cook 2 minutes, shaking pan to assure even cookin and to prevent sticking.
2. Add Marsala and stir to deglaze pan. Continue cooking until most of liquid is absorbed. Add demiglace and heat through. Season with salt and pepper.
3. Remove mushrooms with a slotted spoon and place in a small bowl; toss with butter and divide among 4 plates. Top with Marsala sauce, and serve warm with crusty bread to sop up the sauce. Makes 4 servings.
Note:Instead of using Marsala and demiglace, the recipe was tested by the Chronicle staff with about 2/3 cup Lawry's Weekday Gourmet Veal Marsala sauce.
Print this recipe
Submitted 6/13/05.
Source: Houston Chronicle
Submitted By: Pete Abercrombie
petea@hotmail.com
Portobellos in Marsala Sauce