Mushroom Marsala (V)
Mushroom:
1/2 cup all-purpose flour (plain flour)
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black cracked pepper
4 large flat mushrooms
2 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided
Beaten egg
Marsala Sauce:
1 tablespoon unsalted butter as needed
8 ounces (250g) brown or Cremini mushrooms, sliced
4-5 cloves garlic, minced
3/4 cup dry Marsala wine
1 1/4 cup l Veg stock
3/4 cup heavy cream
2 tablespoons fresh chopped parsley
Mix the flour, salt, garlic powder and pepper in a shallow bowl.
Coat mushroom in beaten egg and then the flour mixture.
Heat 1 tbsp oil and 2 tbsp butter in a 12-inch pan or skillet over medium-high heat until shimmering.
Fry mushrooms. Transfer to warm plate, tent with foil and keep warm.
In the same pan with remaining pan grease leftover from the mushrooms, melt 1 tablespoon of butter.
Add the mushrooms and fry for 2-3 minutes until browned
Add the garlic and cook until fragrant, about 1 minute.
Pour in the Marsala and broth & simmer until reduced by half and starting to thicken, (about 10-15 minutes).
Pour in cream and return the mushroom to sauce. Cook until the sauce thickens (about 3 mins). Garnish with chopped parsley and serve immediately.