Creamy Mushroom Marsala Sauce (Print Version)
# Ingredients:
→ For the Sauce
01 -
1 tablespoon olive oil
02 -
1 onion, chopped
03 -
1 clove garlic, minced
04 -
200g (2 cups) mushrooms, sliced thickly
05 -
1 tablespoon fresh chopped rosemary (or 1 teaspoon dried rosemary, chopped)
06 -
1 tablespoon flour
07 -
125ml (1/2 cup) sweet Marsala wine
08 -
1 cup stock (chicken or vegetable)
09 -
125ml (1/2 cup) double/heavy cream
10 -
Salt, to taste
11 -
Pepper, to taste
→ For Garnish
12 -
1-2 sprigs fresh parsley, chopped (optional)
# Instructions:
01 -
Heat the olive oil in a cast iron skillet or heavy-bottomed frying pan over low heat. Add the chopped onions and sauté them gently for 5-7 minutes until they become soft and translucent. Add the minced garlic and cook for just 30 seconds while stirring constantly - garlic burns easily, so keep a close eye on it!
02 -
Add the thickly sliced mushrooms to the pan along with a pinch of pepper and the chopped rosemary. Increase the heat to medium and cook until the mushrooms have released their moisture and turned a beautiful golden brown, about 5-7 minutes. Season with salt when the mushrooms are nearly done - adding salt too early can prevent them from browning properly.
03 -
Sprinkle the tablespoon of flour over the mushroom mixture and stir well to coat everything evenly. Cook for about a minute to remove the raw flour taste. This light roux will help thicken your sauce to a silky consistency.
04 -
Pour in the sweet Marsala wine to deglaze the pan, using your spoon to scrape up any flavorful browned bits from the bottom of the skillet. Let the wine bubble away and reduce by about half, which should take around 5 minutes. The alcohol will cook off, leaving behind the rich, sweet flavor that makes Marsala sauce so special.
05 -
Add the stock to the pan and continue to simmer for another 5 minutes, allowing the sauce to reduce and concentrate in flavor. The mixture should begin to thicken slightly as it reduces.
06 -
Stir in the heavy cream and warm it through without boiling. Taste the sauce and adjust the seasoning with additional salt and pepper if needed. The cream will add richness and a velvety smoothness to your sauce. Once it's warmed through, remove the pan from the heat.
07 -
If using, sprinkle the chopped fresh parsley over the sauce just before serving for a pop of color and fresh flavor. This versatile sauce is now ready to be spooned over pasta, chicken, steak, or anything else you'd like to elevate with its rich, savory flavor.
# Notes:
01 -
This versatile sauce pairs beautifully with pasta, chicken breasts, pork chops, steak, or even as a luxurious topping for baked potatoes.
02 -
For the best flavor, choose mushrooms with good flavor like cremini, button, or a mix of wild mushrooms.
03 -
Marsala wine is key to the distinctive flavor of this sauce, but if you need a substitute, you could use dry sherry or madeira wine, though the flavor profile will be slightly different.