Ingredients:
300g mushroom
2 lamb fillets
Marsala wine
60 butter g
1 garlic clove
1 glass of white wine
Flour (XNUMXg)
Pepper
Parsley and salt
Preparation:
Clean and cut the mushrooms. Sauté in a saucepan with half the butter and the minced garlic, when they are well browned, pour half a glass of white wine, let it evaporate. Add the salt and pepper and cook for a few minutes.
Flour the lamb fillets. In another frying pan put a little olive oil. Put the lamb medallions and brown. Pour in the remaining white wine.
Add the mushroom sauce to the pan and sprinkle with 3 tablespoons of Marsala. Cook for a few minutes and sprinkle with chopped parsley.