Marsala Mushroom Ragout

Serve this over Creamy Polenta With Butternut Squash with Braised Brussels Sprouts and you've got a complete meal out of three sides!

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Ingredients

3 tablespoons extra-virgin olive oil (EVOO)
2 pounds mixed wild mushrooms such as cremini and shiitake, chopped
4 shallots, sliced lengthwise
Salt and freshly ground black pepper
1 cup marsala wine
1 tablespoon butter
2 tablespoons chopped parsley

Aired on:

November 14, 2007

Also on this show:

Friends of Rach Thanksgiving Countdown: Nigella Lawson
A Tasty Thanksgiving Centerpiece
Celebrity Face-Off

Recipes on this show:

Nigella Lawson's Blackberry Crisp
Nigella Lawson's Butternut Squash with Pecans and Blue Cheese
Braised Brussels Sprouts
Creamy Polenta with Butternut Squash

Recipe Categories:

Picky Eaters
No-Meat Meals
Family Favorites
Figure-Friendly
On the Side
Side Dishes

Yields: 4 servings (6-8 as a side)

Preparation

Place a large sauté pan over medium-high heat with the EVOO. Add the mushrooms and shallots, and cook until the mushrooms are golden brown, about 10 minutes.

Season the mushrooms with salt and freshly ground black pepper and add the wine. Allow the wine to boil and reduce by half, about 1 minute, then stir in the butter and parsley. Serve immediately.