-
To the sauté pan add the olive oil, butter, mushrooms, salt and pepper. Sauté for about 5 or six minutes until the mushrooms begin to color but after about 3 minutes add the garlic and shallot.
-
Sauté until the shallot softens.
-
Add 1 tbsp all purpose flour and cook for another minute before adding the Marsala wine.
-
Simmer until the volume is reduced by about half then add the pork or chicken stock.
-
Simmer until this volume is reduced at least by half. Taste and add salt and pepper as needed to season. If the sauce thickens too quickly just add a little more stock to thin it out.
-
Add a splash of cream or a pat of butter to finish the sauce.
-
Slice the rested pork and place on a bed of cooked pasta before spooning on the Marsala Sauce.