Lamb With Champignons

Preparation:

Preparation: Clean the mushrooms and cut them into slices. Brown them quickly in a pan with half the butter and the minced garlic; when they are well browned, pour half a glass of white wine, let it evaporate, salt and pepper, finish cooking. Put the remaining butter in another pan, keeping a teaspoon aside, let it brown and then brown the lamb medallions, obtained from the sliced and floured fillets. When they are golden on both sides, add salt and pepper and pour in the white wine, allowing it to evaporate. Remove the lamb from the pan and add the remaining butter mixed with a spoonful of flour to bind the sauce, then put it back together with the mushrooms. Wet with 3 tablespoons of Marsala, let it flavor for a few minutes together with the chopped parsley and serve hot.