Sunday, February 5, 2012
In this recipe, meaty portobello mushrooms are simmered in a sweet and savory Marsala wine sauce. It is hearty enough to satisfy meat eaters.
Serve with noodles, pasta, or rice, or just some crusty bread to soak up the sauce. Add a green vegetable or salad to round out the meal.
4 portobello mushrooms, each about 4 to 5 inches in diameter
1 tablespoon extra virgin olive oil
1 teaspoon minced shallot
2 tablespoons butter (or vegan margarine for a vegan version)
Salt and freshly ground black pepper to taste
1/2 cup Marsala wine
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided
Remove the stems from the portobellos, and discard the stems. Using a spoon, scrape the dark gills from the underside of each portobello. Discard the gills. Cut the portobello caps into 1/4-inch slices. Cut the longer slices in half crosswise to shorten them. Set aside.
Heat the olive oil in a large skillet over medium heat. Add the shallot, and saute for a minute or two, until soft.
Add the butter/margarine to the skillet, along with the portobellos. Season with salt and pepper to taste. Saute over medium heat for 4-5 minutes, until the portobellos are cooked through.
Add the Marsala and 1/2 tablespoon of the parsley.
Simmer over medium to medium-high heat, stirring occasionally, for about 5 minutes, until the sauce reduces to a light glaze.
Sprinkle with the remaining 1/2 tablespoon of parsley, and serve.
-- 3-4 servings