- Deby Hogue
Marsala Mushroom Sauce with Pork Chops and Egg Noodles
I don't know what is happening to me, but lately I have been cutting my fingers all the time. I am not sure if my Costa Rica knives are supper dull and my brand new knives in California are supper sharp, but my fingers are cut up. I know I should be more concerned with whats happening to our Earth, but dam I lay in bed at night and think my fingers are killing me. I can hear my friends in Costa Rica telling me, Deby be in the moment and really I am already thinking about tomorrows breakfast. I really have never had great knife skills, my sister does a much better job of it. I am always in a hurry. I really need to slow down before I do cut off a finger. I love this knife but I need to treat it with respect. On to the Mushroom Marsala Sauce, my son Casey gave this wine to me recently so I thought I would put it to good use in a sauce. I love everything in it. Over noodles for me and Chuck will love the Pork Chop. He sure did love this dish. My pork chop picture with noodles didn't make it to my camera.
3 Tablespoons of Butter
1 Small Shallot diced
About 8 oz. of Mushroom, white button or a mix of Cremini and white. Sliced thin
2 cloves of garlic chopped fine
1 1/2 Tablespoons of flour
1 cup of Marsala or a bit more
1/3 cup broth of your choice
3 Tablespoons of heavy cream
2 teaspoons chopped fresh parsley
Salt and Pepper to your taste
Melt the butter in a saute pan, medium heat
Add the Shallots and saute 2 minutes. just to soften them up a bit
Add the Mushrooms and saute until most of the liquid has evaporated and mushrooms are cooked a little, maybe 3 minutes.
Add garlic cook for a minute
Sprinkle on the flour and cook and stir for a minute
Turn down the heat to low and add the Marsala, scrape the bottom of the pan to get the tasty bits up.
Cook for about 4 minutes
Add the broth, cook for 3-4 minutes
Stir in the cream, simmer for a minute or two
Taste and add salt and pepper as needed
Stir in parsley