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
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.
BEST CREAMY MARSALA WINE SAUCE OVER MUSHROOM RAVIOLI
Delicious and creamy marsala wine sauce paired with portobello mushroom stuffed ravioli. Copy-Cat of the Macaroni Grill Mushroom Ravioli entree.
Provided by nmlawrence
Categories One Dish Meal
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Fill a large pot with about 4 quarts of water. Set the burner to high and boil. Add frozen ravioli to boiling water for 6-8 minutes, stirring occasionally (very gently). The ravioli are done when they float to the top of the water.
- At the same time you are boiling the water, heat a large skillet with the olive oil. Add onions and mushrooms and sauté until tender, about 3 minutes. Add the Marsala wine and bring to a boil.
- Boil for 2-4 minutes, adding salt and pepper to taste. Stir in cream and milk and simmer for 5 minutes until heated.
- Serve in a recessed pasta plate. Pour a generous amount of creamy marsala wine sauce mixture over 3-4 ravioli and serve HOT.
- **Optional: Serve ravioli on a bed of bowtie pasta for a heartier serving, or substitute the ravioli for thin chicken breasts. Saute the chicken for 15 minutes before the mushrooms, then follow the recipe from there.
CREAMY SLOW-COOKER MARSALA MUSHROOMS
This creamy slow-cooker side gets an elegant flavor upgrade thanks to Marsala wine and Progresso™ chicken broth.
Provided by Cindy Rahe
Categories Side Dish
Time 8h5m
Yield 8
Number Of Ingredients 10
Steps:
- Lightly butter slow cooker. Arrange mushrooms across bottom--it's okay if there is overlap; the mushrooms will shrink considerably as they cook. Sprinkle with shallot, garlic and parsley.
- In small bowl, mix Marsala and chicken broth; pour over mushrooms. Sprinkle with salt and pepper.
- Cover and cook on Low heat setting 8 hours. About 30 to 60 minutes before end of cook time, in small bowl, stir heavy cream with cornstarch to dissolve. Gently stir mixture into liquid in slow cooker for remaining cook time. Taste for seasoning; add salt if needed.
- Serve with a sprinkle of Parmesan and additional parsley. Serve using toothpicks, with bread, or over pasta as desired.
Nutrition Facts : ServingSize 1 Serving
MUSHROOM RAVIOLI IN A CREAMY MARSALA WINE SAUCE
My attempt to mimic the mushroom ravioli dish at a particular chain restaurant. Top with fresh parsley or basil.
Provided by Tareesa
Time 30m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium heat. Add mushrooms and onion and saute until tender, 5 to 7 minutes. Add Marsala wine and garlic; bring to a boil. Boil for 5 to 6 minutes, adding salt and pepper to taste. Stir in cream and simmer until thickened and heated through, about 5 minutes.
- While the sauce is cooking, fill a large pot with about 4 quarts water. Set the burner to high and bring to a boil. Add ravioli to the boiling water. Cook until they float to the top of the water, 6 to 8 minutes, or according to package directions. Drain.
- Pour a generous amount of sauce over hot ravioli and top with fresh parsley.
Nutrition Facts : Calories 329.5 calories, Carbohydrate 23.6 g, Cholesterol 76.8 mg, Fat 20.7 g, Fiber 2.1 g, Protein 8.5 g, SaturatedFat 11.4 g, Sodium 114.3 mg, Sugar 3.6 g
CREAMY MUSHROOM CHICKEN IN CARAMELIZED ONION MARSALA SAUCE
Make and share this Creamy Mushroom Chicken in Caramelized Onion Marsala Sauce recipe from Food.com.
Provided by Emily B.
Categories Chicken Breast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Melt 3 tbsp butter and 1 tsp sugar in a heavy bottomed skillet over medium high heat. Add onions and sauteed until golden colored, stirring every couple of minutes.
- Move onions to the side of the pan, reduce heat to medium, and add mushrooms and garlic. Saute until mushrooms are beginning to brown. Remove onion, mushroom and garlic mixture from pan and set aside.
- Meanwhile, fill stockpot with water and 2 tbsp salt and let it come to a boil.
- Once water is boiling, add spaghetti and cook until al dente. Reserve a ladle full of pasta water for sauce. Drain pasta in colander.
- Add 1/2 tbsp oil to pan and saute prepared chicken cutlets until cooked through and lightly browned. Remove chicken to same plate as onion and mushroom mixture. .
- While pan is still hot, add wine and let the alcohol cook down, approximately 3 minutes. Scrape up the pan bits with a spatula.
- Reduce heat to just above medium low and add the cream, basil, tomatoes, reserved water, as well as salt and pepper to taste. Simmer, but do not let boil.
- Add the chicken, mushrooms, and onions back into sauce mixture. Lightly stir to incorporate.
- Serve over cooked pasta. Garnish with basil and grated Parmesean cheese.
Nutrition Facts : Calories 1376.5, Fat 59, SaturatedFat 30.5, Cholesterol 238, Sodium 3721.7, Carbohydrate 107.2, Fiber 6.3, Sugar 11.2, Protein 51.9
CHICKEN WITH A CREAMY MARSALA SAUCE
This recipe is super quick and served over rice its amazing. Even picky eaters enjoy this one.
Provided by Stephanie
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Mix flour, salt, and pepper in a shallow dish. Press chicken tenders in the flour to coat completely; shake gently to remove any excess flour.
- Heat olive oil in a large skillet over medium, tilting the pan to coat the cooking surface in oil. Melt the butter in the skillet. Cook the chicken tenders in the hot butter until evenly browned, 7 to 8 minutes.
- Pour the Marsala wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; cook until the wine is hot, about 30 seconds. Pour chicken stock into the skillet.
- Stir heavy cream and mustard together in a bowl; add to the skillet. Bring the mixture to a simmer and cook another 10 minutes.
Nutrition Facts : Calories 824.7 calories, Carbohydrate 13.3 g, Cholesterol 303.9 mg, Fat 45.6 g, Fiber 0.2 g, Protein 78.7 g, SaturatedFat 21.3 g, Sodium 260 mg, Sugar 2.6 g
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
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