Prep 10 mins
Cook 30 mins
A deliciously flavored sauce to serve over chicken, pork, or pasta.
- 3 tablespoons olive oil
- 1 small onion, diced
- 3 -4 cloves garlic, chopped
- 1⁄2 lb fresh mushrooms, sliced
- 2 tablespoons flour
- 1⁄2 cup marsala wine
- 1 1⁄2 cups beef stock
- salt & pepper
- Add olive oil to hot saucepan.
- Add onions, garlic and cook 2 or 3 minutes.
- Add mushrooms and sauté until tender.
- Add flour and cook 1 minute, then deglaze pan with wine.
- Add beef stock, blend, and cook until sauce thickens.
- Serve over chicken or pork.
I followed the recipe except I added a little butter and reduced the olive oil (50/50). I thought the sauce tasted like nothing more than a simple brown sauce. I used Marsala wine (Colombo, dry), but the taste wasn't there. In fact, I had to add other spices just to give it some type of flavor. Sorry, but this won't be going into my recipe box.
I think this recipe would benefit from using butter rather than olive oil. Adjust the heat accordingly and you'll get a much better flavor finish.
This is a wonderful sauce and as usual, you must use a good quality Marsala. I used half unsalted butter and half olive oil for the oil part of the recipe. I used portabella mushrooms and sautéed them first in unsalted butter and added them after I sautéed the onion and prosciutto that I added. I added a little more Marsala and thickened the sauce up a bit due to extra Marsala by using a little cornstarch mixed with a little Marsala. I served this with Buitoni's chicken Marsala raviolis and zucchini in garlic butter. Wonderful dinner!