Portabello Mushroom Marsala Recipes

PORTABELLO MUSHROOM MARSALA

Portabello Mushroom Marsala image

Make and share this Portabello Mushroom Marsala recipe from Food.com.

Provided by Wheres Mine

Categories Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

12 ounces mushrooms, Portabello
1/4 cup onion, diced
1 large garlic clove, minced
4 ounces marsala wine
1/2 cup vegetable stock
1/4 cup butter, vegan
2 tablespoons sugar
1/4 teaspoon red pepper flakes
2 tablespoons italian seasoning
salt and pepper, to taste
1 tablespoon cornstarch
1/4 cup water

Steps:

Begin by cleaning the mushrooms thoroughly. Place a large skillet on the stove over medium heat and add the mushrooms, garlic, and onion. Cover and simmer for 10-15 minutes until the mushrooms are tender.
Add marsala wine, vegetable stock, butter, sugar, pepper flakes, and Italian seasoning. Allow to boil for about 10 minutes or until the alcohol is cooked out. Tasting and smelling the sauce will help you determine when the alcohol has boiled out.
Combine corn starch and water in a separate container and mix until thoroughly combined. Add to the sauce pan and mix together. The sauce will thicken slightly.

Nutrition Facts : Calories 278.7, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 94.1, Carbohydrate 16.2, Fiber 1.1, Sugar 9.3, Protein 3

CHICKEN MARSALA WITH PORTOBELLO MUSHROOMS

Chicken Marsala with Portobello Mushrooms image

A restaurant-style Chicken Marsala with savory portobello mushrooms.

Provided by JPFRMNY

Categories World Cuisine Recipes European Italian

Time 1h

Yield 6

Number Of Ingredients 13

Ingredients

8 tablespoons butter, divided
2 tablespoons olive oil, divided
4 portobello mushroom caps, sliced
1 clove garlic, chopped
1 tablespoon all-purpose flour
1 (14.5 ounce) can beef broth
½ cup dry Marsala wine
1 tablespoon browning sauce
kosher salt, or to taste
¼ teaspoon ground black pepper, or to taste
6 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness
1 pinch kosher salt and pepper to taste
¾ cup all-purpose flour, or as needed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Melt 4 tablespoons butter and heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir the mushroom slices in the skillet until tender. Remove pan from heat and set aside.
Melt 1 tablespoon butter and heat 1 tablespoon olive oil in a saucepan over medium-high heat. Stir in the garlic and cook until tender, then gradually whisk in 1 tablespoon flour. Cook, stirring constantly, for 1 minute.
Increase heat to high, and whisk in the beef broth, Marsala, and browning sauce. Season sauce with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bring sauce to a boil, and reduce heat to low. Mix in the cooked mushrooms; you'll use the skillet to cook the chicken. Cover saucepan and remove from heat.
Season chicken with salt and pepper, and dredge chicken breasts in the flour. Over medium heat, melt remaining 3 tablespoons butter in the skillet used to cook the mushrooms. Cook the chicken 2 minutes per side, until browned. Arrange the chicken in the bottom of a 9x13 inch baking dish, and cover with the sauce and mushroom mixture.
Cover baking dish, and bake 25 minutes in the preheated oven, or until chicken juices run clear.

Nutrition Facts : Calories 425.9 calories, Carbohydrate 19.9 g, Cholesterol 107.9 mg, Fat 23.1 g, Fiber 1.6 g, Protein 29.1 g, SaturatedFat 11.3 g, Sodium 622 mg, Sugar 3.1 g

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