Marsala Mushroom Sauce
By Mary McDougall
Serves: Makes 3 1/2 cups
Prep Time: 15 min
Cook Time: 15 min
Ingredients
2
Leeks, sliced (white and light green part only)
3/4 Pound
Fresh mushrooms, sliced
3 1/2 Cups
Water
1/2 Tsp
Leaf oregano
1/2 Tsp
Leaf sage
1/4 Cup
Soy sauce
1/8 Cup
Marsala wine
3 1/2 tablespoons cornstarch mixed in 1/4 cup cold water
Directions
1
Place leeks and mushrooms in a pot with 1/2 cup of the water. Cook, stirring occasionally, for 5 minutes. Add the remaining water, the oregano, sage, soy sauce and wine. Bring to a boil, reduce heat and simmer uncovered for 8 minutes. Add the cornstarch mixture and cook and stir until thickened.
Hint: This delicious sauce may be used as a topping for grains, potatoes or vegetables.
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