CREAMY MUSHROOM MARSALA SAUCE
Creamy Mushroom Marsala Sauce that takes 20 minutes to prepare and goes well with everything!
Provided by Julia Frey of Vikalinka
Categories Side Dish
Number Of Ingredients 12
Steps:
- Heat the olive oil in a frying pan and saute the chopped onions over low heat for 5-7 minutes, then add the garlic and cook briefly for 30 seconds while stirring. Add the mushrooms with a pinch of salt, pepper and chopped rosemary and brown over medium heat until golden.
- Sprinkle the mushrooms with flour and stir to coat. Deglaze the pan with the Marsala wine and let it bubble away for about 5 minutes until it's reduced by a half. Then add the stock and cook for 5 minutes longer. At the end stir in the double/heavy cream and let it warm through. Taste for seasoning and add more salt if needed, then take off the heat. Sprinkle with fresh parsley before serving if using.
Nutrition Facts : Calories 213 kcal, Carbohydrate 11 g, Protein 3 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 41 mg, Sodium 19 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
PORK MARSALA WITH MUSHROOMS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
- Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
- Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
- Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
- Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
- Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
- Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
- Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.
MARSALA SAUCE
Make a classic marsala sauce as the perfect partner for steak or chicken. It's full of the rich flavours of shallots, mushrooms, garlic and marsala wine
Provided by Sophie Godwin - Cookery writer
Time 25m
Number Of Ingredients 8
Steps:
- Heat the oil and butter in a frying pan. Once sizzling, tip in the shallot, garlic, mushrooms and a pinch of salt. Cook over a low heat until the mushrooms are softened then stir in the flour. Cook for 1 min to get rid of the raw flour taste then pour in the marsala and stock. Simmer away until reduced by two thirds. Taste for seasoning then serve, traditionally with steak.
Nutrition Facts : Calories 284 calories, Fat 12 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.8 milligram of sodium
MARSALA SAUCE
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.
PORK TENDERLOIN WITH MARSALA MUSHROOM SAUCE
I served this entree one year for Christmas Eve dinner, and it's now a family favorite. My husband is always happy when we have leftovers because he uses them for sandwiches.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 20
Steps:
- In a small bowl, combine dried mushrooms and hot water; set aside. In another bowl, combine the dried herbs, garlic powder, 1/4 teaspoon salt and pepper. Sprinkle over pork., In a large skillet, brown tenderloins in 2 tablespoons oil on all sides. Remove from pan and keep warm., In the same skillet, saute the sliced mushrooms and onions in the remaining oil until mushrooms are browned. Add the wine, broth and remaining salt. Drain chanterelle mushrooms; add to the pan. Bring to a boil. Reduce heat; add pork., Cover and cook for 15-20 minutes or until a thermometer reads 145°. Remove pork and let stand for 5 minutes before slicing., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Slice pork and serve with sauce. Garnish with parsley if desired.
Nutrition Facts : Calories 306 calories, Fat 11g fat (2g saturated fat), Cholesterol 64mg cholesterol, Sodium 414mg sodium, Carbohydrate 15g carbohydrate (5g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
MUSHROOMS MARSALA
I love mushrooms and so I put together this recipe by adding some of my very favorite things to them. They turned out so good that soon they became one of my family's favorite, and so i've been making them for years. There is almost always a bowl of them in my fridge. They are delicious, simple to put together and very versatile. I have served them hot, room temperature or cold, as appetizers or over salads. I have also chopped them up and added them to sauces or used them as a garnish over beef or chicken dishes. Hope you Enjoy!
Provided by pupurucha
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Clean and take stems off (optional) the mushrooms.
- Place mushrooms in a sauce pan at medium to high heat, sprinkle them with the salt and cover them almost completely with a lid for about 8-9 minutes. Stir them a couple of times just so they don't burn.
- You want them to render just about all of their water, reducing them in size and growing in flavor. Once they've rendered just about all their water and the bottom of the pot is dry.
- Add the oil, the basil and the garlic and saute, browning the mushrooms a bit and always stirring so that the garlic does not burn.
- After about 1 minute of sauteing add the balsamic vinegar and stir for about 30 seconds (the balsamic should boil as it hits the pan) and keep stirring.
- Lastly, turn the heat a little bit higher and add the marsala wine, stirring and deglacing the bottom of the saucepan as well as burning off the alcohol.
- Continue to stir for 1 minute or so until the balsamic and marsala sauce begin to thicken a bit. Take off the heat and let it cool.
Nutrition Facts : Calories 109.6, Fat 10.1, SaturatedFat 1.4, Sodium 292.3, Carbohydrate 1.3, Fiber 0.1, Sugar 0.2, Protein 0.2
MARSALA SAUCE
Make and share this Marsala Sauce recipe from Food.com.
Provided by Maine-iac
Categories Sauces
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Add olive oil to hot saucepan.
- Add onions, garlic and cook 2 or 3 minutes.
- Add mushrooms and sauté until tender.
- Add flour and cook 1 minute, then deglaze pan with wine.
- Add beef stock, blend, and cook until sauce thickens.
- Serve over chicken or pork.
Nutrition Facts : Calories 257.6, Fat 10.6, SaturatedFat 1.5, Sodium 304.8, Carbohydrate 11.4, Fiber 1, Sugar 2.9, Protein 3.6
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- Add the garlic, rosemary, and mushrooms along with a small splash of the Marsa wine (reserve the rest for later). Cook the mushrooms until they are golden brown.
- Add the butter and let it melt then add the flour and cook for 1 minute to get the raw flavor out of the flour.
- Add the rest of the Marsala wine and deglaze the pan (scrape the bottom of the pan to loosen all the cooked-on bits).
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