Mushroom Marsala Sauce

Ingredients

• 2 tbsp tbsp Extra-virgin olive oil
• 12 oz oz Cremini mushrooms, sliced
• 1/2 tsp tsp Kosher salt, divided
• 1 small whole Shallot, finely minced
• 2 clove Garlic cloves, minced
• 3/4 cup cup Dry Marsala wine
• 3/4 cup cup Low-sodium chicken or beef stock
• 1 tsp tsp Fresh thyme leaves
• 1 tsp tsp Worcestershire sauce
• 2 tbsp tbsp Cold unsalted butter
• to taste pinch Freshly ground black pepper
• 1 tbsp tbsp Fresh parsley, chopped

Instructions

1. Heat a wide skillet over medium-high heat. Add olive oil. Add mushrooms in as close to a single layer as possible.
2. Cook without constantly stirring so the mushrooms can develop deep browning. After approximately 3 minutes, stir and continue cooking another 3-4 minutes.
3. Season with approximately half the salt. Add shallot. Cook approximately 2 minutes.
4. Add garlic. Cook approximately 20-30 seconds.
5. Carefully add dry Marsala. Scrape up any browned fond from the bottom of the skillet. Simmer until the wine has reduced by approximately half.
6. Add stock, thyme and optional Worcestershire. Simmer approximately 5-7 minutes until the sauce reduces and develops body.
7. Reduce heat to LOW. Add cold butter one tablespoon at a time, swirling or whisking to emulsify. Do not aggressively boil after adding the butter.
8. Taste and adjust salt and black pepper. Finish with parsley.

Nutrition

Chef's Notes

Pair with chicken, pork chops, steak, mashed potatoes, polenta or pasta. Yield: About 2 cups. Do not crowd the mushrooms. If necessary, brown them in two batches. Use dry Marsala wine rather than inexpensive salted cooking wine. The cold-butter finish creates body and gloss without requiring a heavy cream sauce. Storage: Best served fresh. Refrigerate leftovers up to 3 days and reheat gently.

Browse all recipes →

Browse recipe collections →