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Tammy McAfee


Culinary Resource Coordinator at Central Market Poulsbo

Tammy started dinner-party clubs in the late 1980s with other couples where the goal was to cook new types of food, enjoy an evening with friends and get some feedback. She is passionate about finding new ingredients and products to experiment with – guilt free! Her favorite aspect of the Resource Center is introducing customers to simple concepts - “It’s empowering for those who didn’t grow up cooking to learn some techniques,” she said. 

A delightful autumn recipe that is delicious served over fresh pasta. Add sliced steak or shredded chicken for a protein boost.

Try a selection of mushrooms like oyster, chanterelle, maitake, portobello, bunashimeji or porcini to bring variety to this dish.
A dry marsala such as Opici will be great for both cooking with and sipping with dinner.

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Wild Mushroom Marsala Ragu

Ingredients

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  • 3 tablespoons extra virgin olive oil
  • 1 large shallot, minced
  • 1 pound mixed wild mushrooms, sliced
  • 4 cloves garlic, minced
  • 1 teaspoon fresh thyme
  • 1/2 cup Marsala
  • 1/2 cup mushroom or beef broth
  • 1 tablespoon butter
  • 3 tablespoons heavy cream
  • Salt and pepper to taste
  • 2 tablespoons Italian parsley, chopped

Directions

Heat oil in a pan and add shallot. Sauté until soft, about 5 minutes.
Add mushrooms and sauté until wilted and browned, approximately 8 minutes.
Add garlic and thyme and cook an additional 3 minutes. Pour in Marsala and reduce by half. Add broth. Cook to reduce by half.
Remove pan from heat and add cream and butter. Return to medium heat and continue to cook for 3 more minutes or until sauce is slightly thickened.
Remove from heat and stir in parsley.

This is a vegetarian delight, served over polenta, rice or pasta. Also delicious with steak or chicken.
Recipe from Central Market Poulsbo - Culinary Resource Center
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