Jovina Cooks Italian: Marsala mushroom sauce

Garlicky Marsala Mushroom Sauce

This sauce can be  folded into an omelet or served with pan-fried chicken breasts or over pork chops.

Ingredients

• 5 tablespoons extra-virgin olive oil, divided
• 1 pound white mushrooms, caps quartered
• 1 pound shiitake mushrooms, stems discarded, caps quartered
• Salt and freshly ground pepper
• 4 large garlic cloves, 2 thinly sliced and 2 minced
• 1 medium shallot, thinly sliced
• 1 1/2 teaspoons minced rosemary
• 1/2 cup dry Marsala wine
• 3 tablespoons balsamic vinegar
• 6 Kalamata olives, pitted and coarsely chopped
• 2 tablespoons minced chives

Directions

In a very large skillet, heat 2 tablespoons of the olive oil. Add the white and shiitake mushrooms, season with salt and pepper, cover and cook over moderately high heat for 5 minutes, stirring once. Uncover and cook over high heat, stirring once, until the mushrooms are browned all over, about 3 minutes.

Add the sliced garlic, the shallot and rosemary and cook, stirring, until fragrant, about 2 minutes. Add the Marsala and cook until evaporated, about 30 seconds. Add the vinegar and cook, stirring, for 30 seconds. Stir in the minced garlic, chives, olives and the remaining 3 tablespoons of olive oil and season with salt and pepper. Cover and keep warm.

From Cooking The Italian Provinces – Trapani | jovinacooksitalian