Marsala Sauce
This easy Mushroom Marsala Sauce is rich, creamy and packed with flavor! Perfect for chicken, steak, pork or pasta, it will transform your everyday meals into something unforgettable.
Servings: 4
Calories: 230kcal
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large shallot finely diced
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder optional
- 2 cloves garlic sliced or minced
- 1 tbsp fresh thyme leaves
- 2 cups (200g) brown mushrooms sliced or quartered depending on size
- 1 cup (100g) white baby mushrooms whole or sliced
- ½ cup (125ml) Marsala wine semi-dry or dry
- 1 ¼ cups (300ml) chicken stock or vegetable stock
- 1 tbsp cornstarch (cornflour)
- ⅓ cup (80ml) cream heavy / double
- 2-3 tsp dark soy sauce optional
- salt and black pepper to taste
- fresh parsley to garnish
Instructions
- Heat the olive oil and butter in a large skillet. Add a finely dice shallot and cook, stirring, over medium-low heat until softened, about 3 minutes. Season with salt, pepper and a touch of garlic powder.1 tbsp olive oil, 1 tbsp unsalted butter, 1 large shallot, 1 tsp salt, ½ tsp pepper, ½ tsp garlic powder
- Stir in the garlic and sauté for 30 seconds or so. Add in the mushrooms, pinch salt and thyme. Let them cook down for a few minutes, stirring over low heat.2 cloves garlic, 1 tbsp fresh thyme leaves, 2 cups (200g) brown mushrooms, 1 cup (100g) white baby mushrooms
- Pour in Marsala wine and simmer until it is reduced by about half. Stir in the chicken stock and cornstarch slurry. Let the sauce simmer over gentle heat, stirring occasionally, until the sauce thickens.½ cup (125ml) Marsala wine, 1 ¼ cups (300ml) chicken stock, 1 tbsp cornstarch
- And now for the finishing touches – stir in the cream and heat through. Taste the sauce – does it need a little soy sauce for added depth or more seasoning?⅓ cup (80ml) cream, 2-3 tsp dark soy sauce
- Take the sauce off the heat. Season with cracked black pepper and garnish with fresh parsley if using.salt and black pepper, fresh parsley
Video
Notes
Storage and Leftovers
Place a piece of parchment paper directly on the surface of the hot sauce you are not using it straight away to prevent a skin from forming. Store the cooled sauce in an airtight container or jar for up to 4 days. Reheat gently on the stove before using, adding a little water if the sauce is too thick.
You can freeze the sauce for up to three months, but make sure to leave out the cream! Portion into airtight containers or freezer bags. Thaw overnight in the refrigerator and reheat over low heat, stirring the cream at the end.
Recipe Notes
- Use dry or off-dry Marsala wine for savory sauces like this one. Check the label for secco or semisecco. Dry sherry or Madeira wine are the closest substitutions.
- Marsala sauce no mushrooms? If you love the flavor but don’t like the texture of mushrooms you could leave them out. Add dried mushroom powder, to taste, for the rich umami flavor and earthy aroma.
- Vegan variation: Leave out the butter, use vegetable stock and swap cream for unsweetened soy cream (also suitable for those avoiding dairy).
Nutrition
Calories: 230kcal | Carbohydrates: 15g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 872mg | Potassium: 416mg | Fiber: 1g | Sugar: 6g | Vitamin A: 466IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg
