Ingredients Jump to Instructions ↓

  1. 1/4 cup 59ml Extra-virgin olive oil

  2. 1 cup 62g / 2 1/5oz Onion - peeled, and (large) Coarsely chopped

  3. 2 Garlic cloves - minced

  4. 1 lb 454g / 16oz Fresh mushrooms - oyster, cinnamon cap, or Shiitake - cleaned, trimmed, And chopped coarsely Salt - to taste Freshly-ground black pepper - to taste

  5. 1/2 cup 118ml Marsala

  6. 2 cups 474ml Chicken broth

  7. 1/3 cup 78ml Heavy cream

  8. 5 Fresh basil leaves - chopped coarsely

  9. 1/4 cup 10g / 0.4oz Flat leaf Italian parsley - cleaned, trimmed, And chopped

  10. 3/4 cup 109g / 3.8oz Freshly-grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Use a large skillet to heat the oil. When the oil is very hot, but not yet smoking, add the onions and garlic. Cook over medium-low until the onions have wilted, which should take just under ten minutes. Add the mushrooms and season with salt and pepper. Raise the heat to high and saute until the mushrooms are tender and all of the liquid has evaporated. Remove the pan from the heat, pour in the Marsala, and return the pan to the stove. Continue to cook, stirring from time to time, allowing the wine to evaporate. This should take about three minutes. Add the broth and simmer for about 30 minutes, or until the sauce has reduced by about half. Add the cream and mix well. Take the pan off of the heat and add the fresh herbs and Parmesan. Mix thoroughly and serve immediately. This recipe yields ?? servings.


Send feedback