Mushroom Marsala Sauce

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

1 tbsp butter

1 tbsp olive oil

1 shallot, minced

1 1/2 cups cremini or button mushrooms, sliced

1/2 cup Marsala wine

1/2 cup heavy cream (optional, for creamy version)

1/4 cup low-sodium chicken or vegetable broth

Salt and black pepper to taste

Fresh thyme or parsley (optional, for garnish)

 

Instructions:

1. Sauté aromatics:
In a skillet over medium heat, melt the butter with the olive oil. Add the minced shallot and sauté for 1–2 minutes until soft and fragrant.

2. Cook mushrooms:
Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and start to brown.

3. Deglaze with wine:
Pour in the Marsala wine and stir to deglaze the pan, scraping up any browned bits. Let it simmer for about 3–5 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.

4. Add broth and cream (optional):
Stir in the broth and heavy cream if using. Simmer for another 3–5 minutes until the sauce thickens to your desired consistency.

5. Season and serve:
Add salt and black pepper to taste. Garnish with fresh thyme or parsley if desired. Serve warm over chicken, steak, pasta, or mashed potatoes.