Marsala Mushroom Soup Food

MUSHROOM MARSALA

Steps:

• In a large pan over medium-high heat, heat 1 tablespoons butter. Add mushrooms and sauté, stirring often, for 2-3 minutes.
• Add the garlic, sauté for 1 minute until softened.
• Sprinkle in the thyme, salt, and pepper and cook for another 1-2 minutes, just until most of the water evaporates.
• Add the remaining 2 tablespoons butter and continue to cook for 3-4 minutes until mushrooms have a nice dark brown glaze and are softened.
• Add the Marsala wine, increase the heat to high, and bring to a boil. Continue to boil, stirring regularly, for 2-3 minutes, just until the liquid has cooked down. Remove from heat. Serve.

PORK MARSALA WITH MUSHROOMS

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.

MUSHROOM MARSALA WITH BARLEY

Steps:

• In a 4- or 5-qt. slow cooker, combine mushrooms, shallots, olive oil and thyme. Add 1/4 cup Marsala wine. Cook, covered, on low about 4 hours, until vegetables are tender., Stir in sour cream, flour, lemon zest, salt and remaining Marsala. Cook, covered, on low 15 minutes longer. Sprinkle with goat cheese and parsley. Serve with hot cooked barley.

MUSHROOM SOUP WITH MARSALA

Steps:

• Place dried porcini in a bowl with the hot water; let stand for 30 minutes.
• Lift the porcini out of the water and squeeze them to extract more liquid.
• If the water seems gritty, filter it through a piece of cheesecloth or a paper coffee filter.
• Set the soaking liquid aside; chop the porcini.
• In a skillet, melt the butter over medium heat.
• Add in the shallots and cook, stirring occasionally, until tender and lightly golden, about 10 minutes.
• Stir in the garlic and cook for 2 minutes; scrape the mixture into the slow cooker.
• Add the porcini, soaking liquid, button mushrooms, broth, water, thyme, and tomato paste.
• Cover and cook on LOW for 6-8 hours, or until the mushrooms are tender.
• Just before serving, stir in the wine and cream; add salt and pepper to taste.
• Ladle the soup into bowls, sprinkle with cheese and serve.

LAZY CHICKEN MARSALA

Steps:

• Heat oven to 375 degrees.
• Spray small casserole dish with cooking spray.
• Place chicken tenderloins on bottom and season with salt.
• Scatter mushroom on top of chicken.
• Drizzle garlic-infused olive oil on top of chicken and mushrooms.
• Spoon undiluted soup on top. Don't feel the need to spread it evenly -- it will thin and settle as it heats.
• Pour Marsala wine on top of everything.
• Cover with aluminum foil, pierced to vent. Bake at 375 degrees on lower rack for 35 minutes. (This is when I jump in the shower!).
• As end of baking time nears, boil 9 ounces of the pasta of your choice. Once chicken is done, blend chicken mixture and pasta and serve.