Portobello Mushroom Caps with Marsala Sauce

Portobello Mushroom Caps with Marsala Sauce

Indulge in the exquisite flavors of Portobello Mushroom Caps with Marsala Sauce. A delectable recipe featuring a crispy coating and rich, savory sauce

Portobello Mushroom Caps with Marsala Sauce

Ingredients

• ¼ cup all-purpose flour

• 2 large eggs

• ½ cup panko breadcrumbs

• ¼ cup shredded Parmesan cheese

• 4 Portobello mushroom caps

• 6 Tablespoons olive oil, divided

• 2 shallots-sliced

• 1 teaspoon thyme

• ½ cup chicken broth

• ½ cup Marsala wine

• ¼ cup sour cream, room temperature

• Salt and pepper as needed

Method

1. Remove the gills from the mushrooms and ensure they are free of any dirt or debris. Dry them and set aside.

2. Slice the shallots crosswise and set aside.

3. Set up a dredging station with flour, beaten eggs, and panko breadcrumbs or parmesan cheese.

4. Carefully dip each mushroom in the flour, egg wash, and breadcrumb cheese mixture. Shake off any excess throughout this process. Place the finished mushrooms on a plate.

5. Heat 3 tablespoons of the olive oil in a sauté pan on medium-high heat and cook the mushrooms on each side until golden brown. Transfer to a plate.

6. Add the remaining oil, then add the shallots, salt, pepper, and thyme. Cook until slightly brown, about 3 minutes.

7. Stir in wine and broth to deglaze the pan, scraping any browned bits and incorporating them into the sauce.

8. Reduce the heat to medium and continue simmering the sauce until it is slightly reduced. About 5 minutes.

9. Remove from heat and stir in the sour cream.

10. Serve the mushrooms topped with the sauce and garnish with more thyme, Parmesan cheese, or fresh parsley

1 cap per serving

Salt Free Multipurpose Seasoning

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