Marsala Sauce
A rich, velvety Marsala pan sauce made with browned mushrooms, aromatic rosemary, reduced sweet Marsala wine, and cream in just 25 minutes to elevate dinner.
Equipment
- Cast Iron Skillet
Ingredients
- 1 tbsp olive oil
- 1 onion chopped
- 1 clove garlic minced
- 200 g / 2 cups mushrooms sliced thickly
- 1 tbsp fresh chopped rosemary chopped, or 1 tsp dried rosemary
- 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
- Warm the olive oil in a frying pan over low heat, then cook the chopped onion for 5-7 minutes before stirring in the minced garlic for 30 seconds. The onion should look soft and glossy, and the garlic should smell fragrant without taking on color.
- Add the thickly sliced mushrooms, pepper, and rosemary, then cook over medium heat until the mushrooms are golden; season with salt when they are nearly done. Leave the mushrooms undisturbed briefly at first so browned patches form instead of a watery layer in the pan.
- Stir in the flour, pour in the Marsala, and cook for about 5 minutes until the wine has reduced by half; add the stock and cook for 5 minutes more, then stir in the double/heavy cream, adjust the seasoning, remove from the heat, and finish with parsley if using. The finished sauce should look velvety and leave a thin, even coating on the back of a wooden spoon.
Notes
Texture tip: Give sliced mushrooms plenty of room in the pan and sear them undisturbed over medium heat so they caramelize instead of steaming.
Flavor tip: Allow the Marsala wine to reduce by half before pouring in the stock to eliminate harsh raw alcohol notes and concentrate nutty sweetness.
Reheating: Warm leftovers gently in a skillet over low heat, stirring frequently. Add a splash of broth or water if the sauce has thickened too much in the refrigerator.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.