Marsala Wine Sauce with Shiitake Mushrooms
Marsala is a sweet, fruity Italian white wine fortified with brandy and makes a delicious sauce for beef, pork and chicken.
Dredge two boneless chicken breasts in flour, then sauté them in butter. Make this sauce and spoon it over. Voila!
You’ve just made Chicken Marsala.
The concept works in other ways, too. Elevate your pan fried pork chops or oven roast pork tenderloin the same way. I originally made this sauce for Kitchen Tapestry’s recipe for Beef Wellington.
Marsala Wine Sauce with Shiitake Mushrooms
Yield: 2-1/2 cups
Marsala is a sweet, fruity Italian white wine fortified with brandy and makes a delicious sauce for beef, pork and chicken.
Ingredients
- 6 tbsp butter
- 8 ounces Shiitake mushrooms, stems removed and thinly sliced
- 1 medium shallot, finely minced
- 2 tsp garlic, minced
- 1 teaspoon dried ground rosemary
- 3 tablespoons all-purpose flour
- 3/4 cup Marsala wine
- 1/4 cup Port wine
- 1- 1/2 cups beef stock (like, Swanson's or Kitchen Basics)
- 1/8 tsp fine sea salt
- 7-8 grinds freshly cracked black pepper
Instructions
- In a saucepan that has a tight fitting lid over medium high heat, melt 4 tbsp of butter and sauté the shallots until they collapse begin to pick up some color, about 5-7 minutes.
- Add the shiitake mushrooms and sauté until tender, about 10 minutes.
- Add the garlic and rosemary and sauté another minute or so.
- Sprinkle the flour over the mushrooms and stir constantly for a minute, then add the Marsala and Port wines, scraping up any brown bits from the bottom of the pan.
- Add the beef stock, salt and pepper, and stir well to incorporate all the ingredients, then gently simmer the sauce for 15-20 minutes, allowing it to reduce slightly. Stir frequently.
- Cap the saucepan with the lid and set the stove to its lowest setting. Allow the sauce to sit for an hour or more before serving.
- Before serving, whisk in the last 2 tbsp of butter. The sauce is now ready to use.
Notes
- If the sauce is not thick enough to your liking, make a slurry of 3 tbsp all purpose flour and 3 oz warm tap water, thoroughly mixed, then add a little at a time to the sauce while it is simmering. Bring back to a simmer and stir for 1 minute while the sauce thickens. Add more if further thickening is desired.
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