2 Quart Marsala 6 Tablespoon Minced Shallot 2 Tablespoon Salt 3 Pound chopped Crimini Mushroom 4 Ounce Olive Oil 8 Ounce browned Butter
In a stock pot saute shallots with 1 oz of oil until translucent, add marsala and reduce to 1 cups.
While Marsala is reducing, pulse crimini Mushrooms in robo coupe. Once you get 1/4 to 1/8 chop they are ready.
Cook Mushrooms 3 oz of oil just until the the water releases. Drain off access water and set aside.
Brown the butter and toss the par cooked mushrooms with it. Once Marsala is fully reduced, season with salt and add to brown buttered mushrooms. Cool in a hotel pan.