Marsala Mushrooms

• 2 tablespoons olive oil
• 23 cup leek, chopped
• 8 ounces baby portabella mushrooms, sliced
• 2 garlic cloves, chopped
• 34 cup marsala wine
• 2 cups reduced-sodium fat-free chicken broth
• 1 teaspoon cornstarch (optional)

1. Heat olive oil in a skillet over medium heat.
2. Add leeks and saute until tender, about 5 minutes.
3. Add portabellas and saute another 5-10 minutes, stirring ocassionally.
4. Add garlic and saute for 3 minutes, then add wine and broth and bring to a boil.
5. Reduce heat and let mixture simmer for 30 minutes to reduce down.
6. Optional: mix 1/4 cup of the liquid with 1 teaspoon corn starch and return to skillet to thicken sauce.
7. Enjoy over meat or pasta.

olive oil, baby portabella mushrooms, garlic, marsala wine, chicken broth, cornstarch

Taken from www.food.com/recipe/marsala-mushrooms-288494 (may not work)