Marsala Mushroom Cream Sauce
4 people
00h 10
00h 20
This simple Marsala Cream Sauce is luxuriously rich, slightly sweet, perfectly savoury, gluten friendly and SO easy to prepare! Serve this mushroom marsala over steak, chicken, pork, pasta, baked potatoes and MORE! It's a simply mouthwatering way to easily elevate any dish!
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Ingredients and Method
Ingredients
- 2 tbsp ButcherBox.ca grass fed butter, unsalted
- 1/3 cup ButcherBox.ca 100% Grass Fed, Grass Finished Beef Bone Broth
- 1 small shallot, finely diced
- 8 oz cremini mushooms, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp corn starch
- 1 1/4 cups dry Marsala cooking wine
- 2 - 3 tbsp heavy cream (more if needed)
- 1 1/2 tsp fresh thyme, chopped
- 1 1/2 tsp fresh Italian parsley, chopped, for garnish
- to taste Kosher salt and freshly cracked black pepper
Method
- Melt butter in a saute pan over medium heat. Add diced shallot and cook until just softened, about 1 - 2 minutes.
- Add mushrooms to pan and continue to cook until liquid from mushrooms has evaporated and they are just cooked through, about 3 minutes.
- Add garlic, 1/4 tsp salt and 1/8 tsp pepper. Saute until just fragrant, about 30 seconds.
- Sprinkle cornstarch over ingredients in pan, and cook, stirring constantly, for about 1 minute.
- Reduce heat to medium-low and gradually whisk in Marsala wine. Cook until wine is slightly reduced, abou 4 - 6 minutes. Make sure to scrape up any brown crispy bits from the pan.
- Once wine has reduced, whisk in beef stock and continue to cook until reduced again, another 4 - 5 minutes.
- Stir in thyme and heavy cream. Reduce heat to low and cook, stirring occasionally, until heated through - about 1 - 2 minutes.
- Add parsley, taste and adjust salt and pepper, if desired. Even better when topped with some finely grated pecorino after spooning over your protein!
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