Mushrooms in Marsala sauce tartine with bean spread
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Ingredients
4
servings
½ cup
onion in thin strips
2 tablespoons
muscovado sugar
2 cloves
garlic minced
500 gr
mixed mushrooms in strips (I used shiitake and oyster mushrooms)
½ cup
chicken broth
½ cup
Marsala wine
1 tablespoon
red wine vinegar or raspberry
½ tablespoon
chopped thyme
2 tablespoons
ghee
Salt and pepper to taste
2 cups
cooked white beans
½ cup
olive oil
¼ cup
water
1 clove
of garlic
½ tablespoon
red wine vinegar or raspberry
½ tablespoon
thyme
Salt and pepper to taste
Sourdough bread to serve
Instructions
For the bean spread blend all the ingredients and season with salt and pepper to taste
Reserve in a jar
For the mushrooms, heat the ghee and add the onion
Let cook until it starts to change to a light brown color
Add the vinegar and thyme and let it reduce a little
Add the sugar and combine until dissolved
Add the broth and wine and combine everything until a slightly thick
Add the mushrooms and cook in the sauce until they start to soften
Season with salt and pepper to taste
Slice the bread, spread the bean spread and add a layer of the mushrooms
Serve
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