Best dinner I've ever made
 

Omg I took a standard chicken marsala recipe and instead of using chicken, I used baby carrots, celery, and pearl onions along with the mushrooms. I served it over some whole wheat pasta and it was absolutely delicious! I will definitely be making it more often.

I'm wondering how well it would freeze. I could double the recipe next time and and divide it up into containers and freeze it so I would have a yummy and quick lunch for me.

Ok, now my mouth is watering all over the keyboards!!
It sounds so good!!!

i bet it would do fine in the freezer...sounds yummy! i love marsala

Sounds very yummy!

Yummy! What a great idea!

MMMM.. that sounds good!

Aerrica~ I'm sure it will freeze fine. I have those Healthy choice meals a lot and I save the containers they come in for leftovers. I just put whatever it is in them, cover them with plastic wrap, then with foil and mark what's in it and the date I made it. My stepmom used to do that with our leftovers as a kid b/c they went out so much and I always loved our "tv dinners":) .

I think once we get moved I'm going to make it again and try freezing it. It sure would be convenient during the week when I'm by myself and don't feel like cooking just for me. I could just heat it up in the microwave and voila! A yummy and healthy lunch. :D

That's a good idea with those little containers! Now I'm kicking myself for all the ones I've thrown away.

I LOVE cooking w/ Marsala - astounding the flavor it can bring to a dish; I use it in my Mushroom Ragout that I use w/ Salmon (or use over/with polenta, pasta, meat, whatever). YUM.

Me too! I love the sweet yet savory flavor of it. Oh you have to share your mushroom ragout recipe. I LOVE mushrooms!

I LOVE mushrooms too - I think you'll like this then! Let me know! :D

Ann’s Mushroom Ragout

2 tablespoons butter
1 tablespoon olive oil
8 ounces mushrooms (oyster, cremini, porto, shiitake etc), chopped
1/2 cup chopped white onion
1/2 tsp. salt
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1 fat clove garlic, minced
3/4 cup dry Marsala
2 tablespoons chopped fresh Italian parsley leaves
5 basil leaves, chopped
1/2 teaspoon all-purpose flour (+ if need thicker)
optional: ½ - ¾ c. grated parmesan (skip butter/flour if adding parmesan)

*Heat oil in large frying pan over medium-high heat. Add mushrooms and onion.
*Sprinkle w 1/2 t of salt & 1/4 t of pepper; saute until the juices evaporate, about 8 min.
*Add the garlic; saute until the mushrooms are golden brown, about 2 minutes longer.
*Decrease heat to medium-low. Add Marsala. Cover, simmer until Marsala has reduced by about half, about 5 minutes.
*Stir the flour and 2 tablespoons of butter in a small bowl to form a paste, then stir the paste into the mushroom mixture.
*Cover and simmer until the sauce thickens slightly, about 2 minutes. Remove from the heat.
*Stir in parsley and basil. Season the ragout, to taste, with more salt and pepper.
*Add parmesan, if desired, and stir.

Thank you! Omg that sounds sooooo yummy!! I can't wait to try it!

I bet it would freeze well!!! And ship... to say... California... I'll PM you my address!:p

That sounds soooooooooo delicious!!