Description
A rich, creamy mushroom marsala sauce made with dry marsala wine, stock, and a touch of cream. Ready in 20 minutes and perfect for shrimp, salmon, chicken, or pasta.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 ounces mushrooms (baby bella or cremini), sliced
- 3 tablespoons shallots, minced
- 2 large garlic cloves, minced (about 1 tablespoon)
- 3/4 cup dry marsala wine
- 2/3 cup stock (mushroom, vegetable, or chicken)
- 3 tablespoons heavy cream
- 1/4 teaspoon coarse kosher salt (more to taste)
- 1/8 teaspoon ground black pepper
- 1 tablespoon butter + 1 1/2 teaspoons all purpose flour, mashed together
- 1/2 teaspoon fresh lemon juice (optional, to finish)
- 1 tablespoon flat-leaf parsley, diced
Instructions
- Sear the mushrooms. Heat olive oil and butter in a large skillet over medium-high. Add mushrooms in a single layer and let them cook undisturbed for 2–3 minutes until golden on the bottom, then stir and cook another 2–3 minutes until browned and tender.
- Cook the aromatics. Reduce heat to medium. Add shallots and garlic and cook for 2-3 minutes until softened and fragrant.
- Deglaze with marsala. Increase heat to high and pour in the marsala. Simmer for 2–3 minutes until reduced by about half, scraping up any browned bits from the pan.
- Build and thicken the sauce. Add stock, cream, salt, and pepper. Stir, then lower heat to a gentle simmer for 4–5 minutes until the sauce starts to thicken. Add the butter-flour mixture and stir until the sauce coats the back of a spoon.
- Finish and serve. Remove from heat. Stir in a squeeze of lemon juice if using, then taste for seasoning. Sprinkle with parsley and serve over shrimp, salmon, or your favorite protein.
Notes
Don't stir the mushrooms too early. That first 2-3 minutes of undisturbed contact is what creates browning. If you stir right away, they'll steam.
The beurre manié (butter-flour mixture) is key. Without protein drippings in the pan, this sauce needs it to reach the right consistency.
Use dry marsala, not sweet. Sweet marsala will make the sauce taste sugary, especially after reducing.
1/4 teaspoon salt is a starting point. Depending on your stock and the sweetness of your wine, you may need more. If the sauce tips salty, a squeeze of lemon will bring it back into balance.
- Prep Time: 10
- Cook Time: 10
- Category: Sauce, Sauces
- Method: Stove Top
- Cuisine: American, Italian