Portobello-Marsala Sauce

1. 1

   Melt 1 tablespoon butter in a medium skillet over high heat; add mushrooms, and saute 10 minutes or until mushrooms are browned and liquid is evaporated.

2. 2

   Add 1 tablespoon butter, garlic, and shallots to skillet; saute 5 minutes. Stir in Marsala and chicken broth, stirring to loosen browned bits from bottom of skillet. Bring to a boil, and cook 20 minutes or until reduced by two-thirds. Remove from heat, and stir in remaining 1 tablespoon butter.

3. 3

   *1 (8-ounce) package sliced button mushrooms may be substituted.

* Per serving · 4 servings · Values may vary.

No additional tips available.