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.
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
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.
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- Add the garlic, rosemary, and mushrooms along with a small splash of the Marsa wine (reserve the rest for later). Cook the mushrooms until they are golden brown.
- Add the butter and let it melt then add the flour and cook for 1 minute to get the raw flavor out of the flour.
- Add the rest of the Marsala wine and deglaze the pan (scrape the bottom of the pan to loosen all the cooked-on bits).
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- Saute Shallots: Melt butter in a saute pan over Medium Heat. Add in the Shallot and sauté 1-2 minutes, or until softened.
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CREAMY MUSHROOM MARSALA SAUCE - VIKALINKA
From vikalinka.com
5/5 (6)Category Side DishCuisine EuropeanCalories 213 per serving
- 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.
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