Ingredients
SERVINGS: 2 Serving(s)
- 1 teaspoon olive oil
- 1 tablespoon shallots, diced small
- 3 sage leaves, rolled and sliced thin
- 1 tablespoon sun-dried tomatoes, roughly chopped
- ½–1 cup mushrooms, any variety you prefer, quartered
- 2 ounces sweet vermouth
- 2 ounces Marsala wine
- 1 cup heavy cream
- Salt and pepper
- Cooked penne or campanelle, polenta, or risotto
Instructions
Roast mushrooms in a 500°F oven until golden brown, approximately 10 to 15 minutes. Set aside.
In a heavy-bottomed skillet over medium heat, warm olive oil and sauté shallots until slightly caramelized. Add sage, tomatoes, and mushrooms and stir; cook for a couple of minutes to combine flavors.
Add vermouth and Marsala to deglaze the pan and simmer until liquid is reduced by half. Add heavy cream and continue cooking until reduced by half. Finish with salt and pepper to taste. Toss with cooked pasta or serve over polenta or risotto.
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