Mushroom Marsala Cream Sauce
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Mushroom Marsala Cream Sauce
This MARSALA CREAM SAUCE WITH MUSHROOMS is delicious over gnocchi as you see here, pasta fresca, chicken or veal.
Ingredients
Serves: 4
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2 Tbsp. Olive Oil
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2 Tbsp. Butter
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1 Whole Large Shallot chopped finely
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1 lb. Mushrooms Sliced (preferably wild ones!)
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2 Tbsp. Fresh Sage – chopped
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(1 Apple – peeled and chopped – an optional twist!)
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1 Cup Marsala Wine
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1 Cup Heavy Cream
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Kosher Salt and Freshly Ground Black Pepper to taste
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Grated Asiago Cheese to serve with it.
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1 Cup Chopped Pancetta – cooked crisp for topping – optional
Instructions
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Melt butter with the olive oil in a pan.
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Add the chopped shallot. Cook 1 minute.
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Add the mushrooms and apple if using. Stir and cook about 5 minutes.
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Add the sage and wine.
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Stir and simmer rapidly for about 5 more minutes. The wine will cook down.
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Turn off the heat. Let sit a minute. Then add the cream, stirring in.
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Add the Kosher Salt and black pepper.
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Put back on a low heat and allow to heat through.
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Remove from heat and cover until ready to use.
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When ready to serve – provide grated Asiago and crispy chopped Pancetta for topping.