Shelly's Recipe

PORTOBELLO-MARSALA SAUCE

Category: Sauces - Miscellaneous

3 tbsp cold butter, divided
1 (8 oz) pkg sliced baby Portobello mushrooms
3 garlic cloves, minced
2 large shallots, diced
2 cups Marsala wine
1 cup chicken broth

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