Great recipe, with a few additions. I agree - the liquid/sauce isn't thick enough for my liking. Also, the butter used makes it a bit too salty, and the marsala sauce I prefer should have a bit of a sweet taste, and this lacks that touch. In order to thicken the sauce and bring the taste to my liking, I made the following additions: After the wine and mushrooms have been added in the skillet, mix 1/4 Cup low-fat buttermilk, 3/4 Cup water, 1 TBSP sugar, 1 TBSP cornstarch and 3 TBSP of marsala wine together. Pour into skillet and bring to a boil with lid off. Once rapidly boiling, add 1/8 TSP pepper and 1/8 salt to skillet. At this time cover, reduce heat, and simmer for about 5 minutes. This is great served over spaghetti or alongside buttered spaghetti noodles, topped with romano cheese.
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Great recipe, with a few additions. I agree - the liquid/sauce isn't thick enough for my...