Mushroom Ragu

1. 1

   In a large skillet heat the oil. When almost smoking, add the onions and garlic over medium-low heat until the onions have wilted, about 8 minutes. Add the mushrooms and season with salt and pepper.

2. 2

   Raise heat to high and saute until mushrooms are tender and all the liquid has evaporated. Remove pan from heat and pour in Marsala.

3. 3

   Return pan to stove and allow wine to evaporate, about 3 minutes. Add chicken broth and simmer for 1/2 hour until the sauce has reduced by half. Add heavy cream and mix well.

4. 4

   Take the pan off the heat and add the fresh herbs and Parmesan and mix thoroughly.

* Per serving · 4 servings · Values may vary.

No additional tips available.