PORK MARSALA WITH MUSHROOMS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 16
Steps:
- Place the pork chops between 2 pieces of plastic wrap and pound with a mallet or heavy skillet until 1/4-inch-thick.
- Sprinkle the pork on both sides with salt and pepper. Put the flour in a shallow dish and dredge the pork in it, shaking off any excess.
- Heat the olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add half of the pork and cook until browned and cooked through, 2 to 3 minutes per side. Remove to a plate and set aside. Repeat with the remaining pork.
- Add the mushrooms to the skillet and stir. Cook until golden brown, 5 to 6 minutes.
- Pour in the Marsala and beef broth and stir to deglaze the pan, scraping up the browned bits. Cook until the liquid is reduced by half, 5 to 6 minutes. (If the liquid reduces too quickly, splash in more broth as needed.)
- Whisk the cornstarch into the heavy cream in a small bowl. Pour into the sauce mixture and let it bubble and thicken for another minute.
- Turn off the heat and stir in the remaining 2 tablespoons butter. Serve the pork with the Buttered Noodles and spoon some of the mushrooms and Marsala sauce on top. Sprinkle with the parsley.
- Add the egg noodles to a pan of salted boiling water and cook according to the package directions, 6 to 7 minutes.
- Drain, put back in the pan and add the butter, then season with salt and pepper. Add the parsley and toss.
MARSALA AND MUSHROOM PASTA BAKE
Provided by Michael Symon : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
- Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!
LINDA'S MARSALA PORK AND PASTA BAKE
This dish is just plain delicious! Creamy pasta, with a hint of Marsala and cheese and mushrooms... Try it and see for yourself...Your family will love it... My son snuck in the fridge after I made this the first time, and ate the leftovers for a snack! :)
Provided by Lindas Busy Kitchen
Categories One Dish Meal
Time 55m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Brown pork chops in oil in a frying pan.
- Put aside when done.
- In a small saucepan, saute onions and garlic, in oil.
- When cooked, add Marsala wine.
- Let come to boil, and simmer for a few minutes.
- Meanwhile cook the zita according to box directions.
- Drain.
- To the onions and garlic add soup, and sour cream, and turn down to low, so it doesn't boil.
- Mix well, and let simmer for about 5 minutes until heated.
- Add Velveeta cheese cubes, and let melt, stirring until cheese is completely melted.
- Place pork chops in a single layer, in a lg round or square casserole dish (I used my frying pan, because it is oven proof, or you can use an iron skillet -- this would work great too) but if you don't have one, use a casserole dish for this dish.
- Pour enough of the sauce mixture over the pork chops to completely cover.
- Add salt and cracked pepper, to taste.
- Pour drained pasta over the sauce and pork chops.
- Pour the rest of the sauce over pasta, and season again with salt and cracked pepper, to taste.
- Put in the oven and bake for 25-30 minutes until heated and bubbly.
Nutrition Facts : Calories 2091.2, Fat 86.3, SaturatedFat 30.8, Cholesterol 202.7, Sodium 1186.3, Carbohydrate 206.6, Fiber 8.9, Sugar 11.4, Protein 83.4
PORK MARSALA
Some good friends fixed Pork Marsala for us once and it has been a favorite ever since! It's the perfect pair with a loaf of crusty garlic bread. -Connie Miller, Olathe, Kansas
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions. Meanwhile, in a large skillet, saute mushrooms in oil and butter until tender. Add garlic; cook 1 minute longer., Stir in the wine, tomato paste, salt and pepper until blended. Add pork. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until heated through. Sprinkle with parsley. Drain linguine; serve with pork mixture.
Nutrition Facts : Calories 562 calories, Fat 16g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 413mg sodium, Carbohydrate 59g carbohydrate (11g sugars, Fiber 4g fiber), Protein 34g protein.
CHICKEN MARSALA PASTA BAKE
Easy . . . good for a crowd. I found this on the internet but can't find who originally published for credit.
Provided by agileangus
Categories < 4 Hours
Time 1h30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350. Spray a 9 x 13 baking dish with cooking spray.
- Cook pasta until al dente. Drain and set aside.
- In a large skillet over medium heat, add olive oil and prosciutto. Cook until lightly crisp on the edges, about 5 minutes. Remove the prosciutto to a paper towel lined plate. In the same skillet, add the mushrooms and garlic. Cook until mushrooms darken slightly and juices are released. Remove to a plate.
- In the same saucepan, melt the butter. Whisk in the flour and cook for 1 minute or until bubbly. Stir in the Marsala and bring to a boil for 1 minute. Add chicken broth and bring to a boil. Whisk in 1/4 cup of the parmesan until melted. Remove from heat and add cream and milk. Stir in mushrooms, prosciutto and chicken.
- Add pasta to the baking dish. Top with sauce and lightly mix into the pasta. Top with reserved parmesan cheese. Bake uncovered for 20 minutes or until the cheese melts and starts to turn golden.
- Remove from oven and top with chopped parsley.
LINDA'S VEAL MARSALA
This dish is great when trying to figure out what to have when company is coming... Served with an Italian salad and Fettuccini Alfredo, you have a meal anyone would enjoy!
Provided by Lindas Busy Kitchen
Categories Veal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle the veal with salt and pepper.
- Melt 2 T. of butter, and 2 T. of oil in a lg. heavy skillet, over med-high heat.
- Add 4 veal cutlets, and cook until golden brown, about 1 1/2 minutes per side. Do not overcook, or they will get tough!
- Transfer the veal to a plate.
- Add another tablespoon of butter and oil, if necessary.
- Repeat with the remaining 4 cutlets.
- Set the cutlets aside.
- Add 1 T. of oil to the skillet.
- Add the shallot and garlic.
- Sauté until fragrant, about 30 secs.
- Add 1 T. of the olive oil, if necessary.
- Add the mushrooms, and sauté until tender and the juices evaporate, about 3 minutes.
- Season with salt.
- Add the Marsala.
- Simmer until the Marsala reduces by 1/2, about 2 minutes.
- Add the broth, and the rosemary leaves.
- Simmer until reduced by 1/2, about 4 minutes.
- Return the veal to the skillet.
- Pour in all of the pan juices.
- Cook just until heated through, turning to coat, about 1 minute.
- Stir the remaining 1 T. of butter into the sauce.
- Season the sauce with salt and pepper, to taste.
- Put on a serving dish, and spoon sauce over the veal.
- Serve.
- To slightly thicken the Marsala Sauce: 2 T. cornstarch mixed with 1/4 cup water, optional.
- If desired, slightly thicken the sauce with the corn starch and water mixture.
Nutrition Facts : Calories 156.6, Fat 12.9, SaturatedFat 4.7, Cholesterol 15.3, Sodium 18.5, Carbohydrate 3.9, Fiber 0.4, Sugar 0.9, Protein 2.3
PORK AND MARSALA
I was a big fan of veal marsala but decided on ethical grounds to stop eating veal. Pork happened to be available in similar steak cuts so I started using that. This recipe comes from a number of weeks of playing around with ingredients.
Provided by David Reidy
Categories Pork
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix flour, salt, pepper and coat the pork steaks with the mixture.
- Put olive oil and butter in a frying pan and heat until bubbling.
- Add steaks to the pan and cook 2-3 minutes each side (or until cooked as you prefer).
- Remove steaks from pan and put to one side.
- Add marsala to the oil in the pan.
- Allow alcohol to boil off and reduce heat.
- Add cream and stir until the sauce is of an even consistency.
- Place the cooked steaks back into the pan and cover with sauce, allow to simmer for 2-3 minutes on low heat.
- Add chives just before removing from the heat and serving.
Nutrition Facts : Calories 592.4, Fat 31.2, SaturatedFat 16.2, Cholesterol 81.6, Sodium 76.6, Carbohydrate 22, Fiber 0.6, Sugar 2.6, Protein 3.4
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