Lamb with mushrooms
Instructions
Clean the mushrooms and cut them into slices.
Quickly Saute it in a pan with half of the butter and the chopped garlic; When they are well browned, pour half a glass of white wine, evaporate, add salt and pepper and finish cooking.
In another pan put butter, keeping aside a TSP, coloring and then put it to Brown the Lamb medallions, made from sliced filets and slapstick.
When they are golden on both sides, add salt, pepper and wet with white wine, evaporate.
Remove the lamb from the Pan and add the remaining butter worked with a tablespoon of flour to thicken the sauce, then place it back along with the mushrooms.
Squirt 3 tablespoons Marsala with, let stand for a few minutes along with chopped parsley and serve hot.
Ingredients and dosing for 4 persons
- 2 lamb fillets
- 300 g of mushrooms
- 60 g of butter
- Flour
- 1 clove of garlic
- Parsley
- 1 glass white wine
- Marsala wine
- Pepper
- Salt