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Warm 1 tablespoon butter in a large, heavy frying pan, then add the mushrooms. Sauté until brown.
Add three tablespoons of finely chopped yellow onion and two ounces of prosciutto, sliced but not thinly sliced.
Cook the ingredients together until the onion is soft.
Add 1 tablespoon white flour to the mixture and blend it in well.
Pour in 1 cup dry marsala wine and 1 cup chicken broth.
Simmer until the mixture is reduced to about one cup of liquid.