Portabello Mushroom Marsala Recipes

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.

Steps:

• Prepare the barbecue (medium-high heat).
• Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on grill pan to prevent mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.
• Meanwhile, whisk the extra-virgin olive oil and garlic in a medium bowl to blend. Add the tomatoes, cheese, and basil and toss to coat. Season the tomato salad, to taste, with salt and pepper.
• Place 1 hot grilled mushroom gill side up on each of 4 plates. Sprinkle with more salt and pepper. Spoon the tomato salad atop the mushrooms, drizzle with extra-virgin olive oil to finish, about 1 tablespoon and serve.

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.