Marvelous Mushroom Marsala

Way back when my husband I were dating he got me hooked on the Marsala dishes at our all time favorite restaurant Carrabba's...oh how I miss that place. Since, for all of our married life we have lived far from our favorite restaurant, we have tried Marsala at many different Italian restaurant along the way. Some were good and some not so much. For one of our early anniversaries I made him a version from Giada De Laurentiis , it was good, and we used that same recipe until I tweeked it and NOW I have the "IT" Marsala. It is not just like any that we have tried , but probably a good mix all blending in to one amazing dish!

Ok, you need to start with the protein "Meat" of choice, (chicken cutlets, veal cutlets, good quality cut of beef, or huge portobellas) You want enough to feed 4 people eyeball it.

1/2 stick of butter

4 shallots, chopped fine

16 oz mushrooms, chopped

4 garlic cloves minced or grated

garlic powder 

dried oregano

3/4 cup sweet Marsala

1/2 cup flour, Plus 2 TBS. for mushrooms

1 sprig fresh rosemary

1/2 cup of low-sodium stock (chicken)

salt and pepper

1/3 cup of cream

1/3 cup freshly grated parmesan cheese, plus more for garnish

1/2 teaspoon fresh oregano chopped

Fresh chopped parsley for garnish

EVOO

SEVER with Garlic mashed potatoes, or cooked pasta of choice

In a large skillet melt 2 TBS. butter,  cook mushrooms and shallots over med heat until cooked and browned, about 10 mins. Add salt and pepper to taste and then add in the garlic, cook for 1 more min. Remove the mushroom mixture from the pan, and set them aside in a bowl. In that same pan, melt another TBS. or two and some EVOO. As the pan gets warm, assemble a shallow dish with the flour mixture, salt and pepper, garlic powder and   dried oregano and stir. Dip you meat into the flour mix and cook in the pan according to what type of meat it is. IF it is a cutlet they cook less then a min each side. So move fast, you dont want to over cook the meat.Work in batches and set aside cooked meat on a side plate. 

While you are batch cooking your meat. Heat a second skillet, over med heat with a drizzle of EVOO and 1 TBS butter. Toss the mushroom mixture with 2 TBS. flour and toss in the heated pan. Then add in 3/4 cup of marsala, and stir for a min or two. Toss in a whole sprig of rosemary intact so you can remove it shortly. Add in 1/2 cup stock and let it cook down and reduce and thicken some. About 5mins stirring often. Stir in cream and 1/3 cup parm, along with fresh oregano. Remove rosemary sprig,toss in reserved meat and stir it all together,just until meat heats thought. Serve with Garlic Mash or pasta! Top with more parm and chopped flat leaf parsley! YUM YUM YUM!!!!!!!