This is sooo excellent! 10/10 all the way! And easy, too. If you love mushrooms, this dish is for you! Went with the recommended side of mashed potatoes, was a perfect pairing, highly recommend.
Link to original recipe: https://www.eatingwell.com/recipe/7944737/crispy-portobellos-with-marsala-sauce/
Recipe below contains my modifications.
Ingredients:
1/4 c. all-purpose flour
2 large eggs
1/2 tsp. salt, divided
1/2 tsp. coarse ground pepper, divided
1/4 c. panko
1/4 c. grated Parmesan cheese (the shelf-stable kind)
6 small or 4 large portobello mushrooms, stems and gills removed
4 T. olive oil, divided
1 medium or large shallot, sliced
1 tsp. chopped fresh thyme
1/2 c. low-sodium chicken broth
1/2 c. dry Marsala wine
1/4 c. crème fraîche (can sub sour cream if cannot find)
Directions:
1. Place flour in a shallow dish. In another shallow dish, lightly beat the eggs with 1/4 tsp. of the salt and 1/4 tsp. of pepper. In a third shallow dish, combine the panko and Parmesan cheese.
2. Coat each mushroom cap in flour, then in the egg, and then in the panko mixture.
3. Heat 3 T. of the olive oil in a large non-stick skillet over medium to medium-high heat. Add mushrooms (do NOT crowd; you will likely have to do two batches) and cook 2-3 min per side (should be lightly browned). Transfer to a plate and tent with foil.
4. Wipe skillet clean and place over medium heat. Add the remaining 1 T. olive oil, shallots, thyme, and remaining 1/4 tsp. each of salt and pepper to pan. Cook, stirring occasionally, until shallots are starting to brown (~2-3 min).
5. Stir in the chicken broth and Marsala. Bring to a simmer and keep simmering for 2 min.
6. Remove from heat and stir in the crème fraîche. Serve with the mushrooms and enjoy (a lot)!
