Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Marsala Mushroom Cream Sauce
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- #118828
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 tablespoons butter
2 tablespoons vegetable oil
8 ounces sliced cremini mushrooms
8 ounces sliced white button mushrooms
3/4 cup Marsala wine
1/2 cup heavy cream
3 sprigs fresh thyme
salt and pepper
directions
In a large skillet, heat the butter and oil over medium-high heat. Once the butter is melted, add the mushrooms. Saute the mushrooms for 3-4 minutes until the mushrooms are barely cooked through.
Add the Marsala wine and cook for 5 minutes allowing the wine to slightly reduce.
Stir in the heavy cream and thyme. Reduce the heat to medium and cook the mushroom sauce for 10 minutes, stirring occasionally.
added by
sgre52160
nutrition data
Nutritional data has not been calculated yet.
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