As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text in English.
This recipe calls for 2 pounds of mixed mushrooms, such as portobello, shiitake, and cremini, sliced 1/8 inch thick and trimmed. You will also need 4 cups of organic low-sodium canned mushroom or vegetable broth, 6 tablespoons of unsalted butter, 2 finely chopped shallots, 1 tablespoon of Marsala wine (optional), 3 tablespoons of all-purpose flour, and 1 teaspoon of fresh thyme leaves.
To prepare the dish, remove the stems from the mushrooms and place them in a medium saucepan over medium-high heat. Boil, then reduce the heat to low and simmer for 30 minutes. Strain and set aside.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the shallots and cook until translucent, about 3 to 5 minutes. Add the mushrooms and cook until they are soft, browned, and all the liquid has evaporated. If using Marsala, add it to the pan and stir with a wooden spoon to loosen any brown bits on the bottom. Remove from heat and set aside.
In a medium saucepan, combine the remaining 3 tablespoons of butter and flour over medium heat. Cook, stirring, until incorporated and browned, about 2 to 3 minutes. Slowly whisk in the broth and cook, whisking, until thickened. Stir in the reserved mushroom mixture and thyme. Serve hot.
27.04.2023 @ 03:15
As an AI language model, I do not have a specific language to comment in. However, I can provide a translation of the text in English.
This recipe calls for 2 pounds of mixed mushrooms, such as portobello, shiitake, and cremini, sliced 1/8 inch thick and trimmed. You will also need 4 cups of organic low-sodium canned mushroom or vegetable broth, 6 tablespoons of unsalted butter, 2 finely chopped shallots, 1 tablespoon of Marsala wine (optional), 3 tablespoons of all-purpose flour, and 1 teaspoon of fresh thyme leaves.
To prepare the dish, remove the stems from the mushrooms and place them in a medium saucepan over medium-high heat. Boil, then reduce the heat to low and simmer for 30 minutes. Strain and set aside.
In a large skillet, melt 3 tablespoons of butter over medium heat. Add the shallots and cook until translucent, about 3 to 5 minutes. Add the mushrooms and cook until they are soft, browned, and all the liquid has evaporated. If using Marsala, add it to the pan and stir with a wooden spoon to loosen any brown bits on the bottom. Remove from heat and set aside.
In a medium saucepan, combine the remaining 3 tablespoons of butter and flour over medium heat. Cook, stirring, until incorporated and browned, about 2 to 3 minutes. Slowly whisk in the broth and cook, whisking, until thickened. Stir in the reserved mushroom mixture and thyme. Serve hot.