Creamy Mushroom Marsala Sauce
Creamy Mushroom Marsala Sauce that takes 20 minutes to prepare and goes well with everything!
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 tbsp olive oil
- 1 onion (chopped)
- 1 clove garlic (minced)
- 200g/2 cups mushrooms (sliced thickly)
- 1 tbsp fresh chopped rosemary or 1 tsp dried rosemary (chopped)
- 1 tbsp flour
- 125ml/1/2 cup sweet Marsala wine
- 1 cup stock, chicken or vegetable
- 125m/1/2 cup double cream/heavy cream
- salt to taste
- pepper to taste
- 1-2 sprigs parsley (optional)
Instructions
- 1
Heat the olive oil in a frying pan and saute the chopped onions over low heat for 5-7 minutes, then add the garlic and cook briefly for 30 seconds while stirring. Add the mushrooms with a pinch of pepper and chopped rosemary and brown over medium heat until golden. Add salt when mushrooms are close to done.
- 2
Sprinkle the mushrooms with flour and stir to coat. Deglaze the pan with the Marsala wine and let it bubble away for about 5 minutes until it's reduced by a half. Then add the stock and cook for 5 minutes longer. At the end stir in the double/heavy cream and let it warm through. Taste for seasoning and add more salt if needed, then take off the heat. Sprinkle with fresh parsley before serving if using.