The Daley Question

Can I use Marsala instead of Madeira in sauce?

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Madeira

If a recipe calls for Madeira wine, can I use Marsala instead? (Bill Hogan / Chicago Tribune)

1/2 pound wild mushrooms (preferably a mix of oyster mushrooms, shiitakes, and/or chanterelles)

2 tablespoons butter

1 garlic clove, minced

Salt and pepper

2 teaspoons snipped fresh chives, plus extra for garnish

1.Make the goat cheese croutons. In a small bowl, use a fork to combine the goat cheese and butter. Lightly toast the bread. Spread equal portions of the goat cheese mixture on the toast. Trim the crusts and cut the squares in half. (The toasts will have a cleaner edge if you trim the crusts after spreading on the goat cheese.) Set aside.

2.Make the Madeira cream. In a small saucepan, simmer the shallots in Madeira until the liquid is reduced to ¼ cup. Add the cream, bring to a boil, then lower the heat and simmer 5-10 minutes, until the cream thickens slightly. Set aside.

3.Remove the tough stems from the mushrooms and discard. Slice or tear the mushrooms into pieces. Melt the butter in a large skillet over medium-high heat. When the butter is bubbling but not browned, add the mushrooms and cook until they're golden brown and crispy, 4-5 minutes. Stir in the garlic and Madeira cream. Turn the heat to high and boil for about 2 minutes, until the mushrooms have absorbed most of the cream. Season with salt and pepper and fold in the 2 teaspoons chives.

4.Broil the goat cheese croutons until bubbly and lightly browned. Arrange the croutons on plates and spoon the mushroom mixture over them. Garnish with chives.

Do you have a question about food or drink? E-mail Bill Daley at: wdaley@tribune.com. Snail mail inquiries should be sent to: Bill Daley, Chicago Tribune, 435 N. Michigan Ave., Chicago 60611. Twitter @billdaley.

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