Marsala Sauce

Total Time:
25 min
Prep:
10 min
Cook:
15 min

Yield:
4 servings

Ingredients
  • 3 tablespoons olive oil
  • 1/4 cup onion, diced
  • 1 tablespoon garlic, chopped
  • 1/2 pound mushrooms, sliced
  • 3 tablespoons flour
  • 1/2 cup Marsala wine
  • 1 1/2 cups beef stock
  • Salt and pepper, to taste
Directions

Add olive oil to heavy hot saucepan. Add onions, garlic, mushrooms, saute until mushrooms are tender. Add flour and cook about 1 minute then deglaze pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.


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4.7 23
Great sauce, but to improve it use these tips. Cook the mushrooms first in a dry pan over medium heat until lightly golden (removes some water and helps concentrate the flavour). Then proceed with the recipe as shown. You can substitute shallots for the onions for a more robust flavour. I would suggest adding a tablespoon of fresh herbs like thyme or rosemary (1/2 that amount if the herbs are dried), and of course some flat-leaf parsley for colour and to garnish when plated. Adding 1/2 cup of cream is optional and very nice. Great with beef, lamb, pork or chicken. Very versatile and not difficult at all. Bon appetit! item not reviewed by moderator and published
This is a really good all-purpose Marasala sauce recipe. I served it with meatloaf and it was excellent. I love the fact that this sauce isn't a nutritional time-bomb laden with butter. item not reviewed by moderator and published
Absolutely amazing came out perfect thank you for this! item not reviewed by moderator and published
I made this sauce and threw in some leftover chicken from the fridge for a quick and tasty chicken marsala! item not reviewed by moderator and published
I made this the day before and served it on Pork Tenderloin. It was fabulous and my guests thought the same. item not reviewed by moderator and published
Wonderful sauce. We braise boneless chicken thighs in it and serve with mushroom risotto. My wife also adds fresh sage and a sprinkle of parsley at the end for color. Delicious! item not reviewed by moderator and published
Excellent sauce!! Anytime I make steak, this is my go to sauce for it, thanks = item not reviewed by moderator and published
Perfect, perfect. Used a shallot pepper blend (dried from the spice cab instead of salt/pepper. item not reviewed by moderator and published
Exactly what I was looking for. Rich, creamy and delicious!! I added a splash of heavy cream at the end, but otherwise prepared as written. item not reviewed by moderator and published
This is an amazing sauce and so easy! I had it done in only minutes. I followed this to the letter, except that I used Vidalia onions because that's what I had on hand originally and wow! This became my new go to recipe and the second time I made it I stuck to the sweet onions because it gave it such a great flavor. I also put it in the freezer and guess what? It reheat beautifully! It's great for a nice meal on busy days. Thank you so much for sharing this. It has gone right into my special recipe box. item not reviewed by moderator and published
I love this sauce!! It works with so many different combinations.. I like more of a Marsala flavor so I added more Marsala and reduced the amount of beef broth.. It is quick to put together for week night dinners, but good enough to serve for company. item not reviewed by moderator and published
Wow easy and delicious made it tonight for the first time.. Poured it over chicken that I made by dipping in flour then egg and fried in olive oil.. Yummy--- then I made another pan full to freeze for for another time even though it is easy and quick to make.. item not reviewed by moderator and published
Try adding some Shrimp with the mushrooms and butter at the end. Serve it with a nice grilled steak for a great surf-n-turf dish. My granddaughter stopped by on her way to do some shopping with her mom and made me promise to save her some sauce. item not reviewed by moderator and published
I have made this sauce several times and each time my wife, son, daughter and even the grandkids make sure to put Grandpa's Marsala Sauce over chicken, beef and pork. Making it once again for Easter dinner, steaks on the grill along with ham, and I'm sure that no one will be dissapointed. Just as good as anything that I'm had in a resturant. item not reviewed by moderator and published
MAKE THIS-JUST MAKE IT!!!!I am so proud of myself this is every bit as good as ANY Marsala Ive EVER had and I know food!! item not reviewed by moderator and published
A quick and easy recipe to put together and very tasty. Goes good with pasta as well as chicken or veal item not reviewed by moderator and published
when adding the flour... add to beef broth. Also I added a couple dobs of cool whip to the sauce adds a sweet element. Yum! item not reviewed by moderator and published
Make sure you reduce with a little extra butter and your remaining cooking bits on the bottom of your saute pan...Sinful if done right item not reviewed by moderator and published
It rocked! What can I say? I mean I love mushrooms. We put it over chicken breaded with a breadcrumb, paprika, and parsley mixture. We dipped the chicken in flower and egg also. This sauce was just totally outstanding. Props to whoever invented this. Were starting to make this sauce sometimes. The garlic really gave it flavor and the flower really made it come together. I put it on top of the chicken and when I dipped the chicken in it and ate it I could taste the flavors. I love sauces even plain by themselves; this one tasted amazing. Cooking is da bomb. It's fun. I luv makin stuff like this. Whosever readin this should totally make it. You will just love this mushroom sauce. ;) :~) :) :-) item not reviewed by moderator and published
I made this for valentine's day with mashed potatoes and steak. It was somewhat bland for my taste buds - i am latino and used to bold flavors. Initially, I was debating between making a madeira or marsala sauce and in retrospect, should have gone with a madeira. It was decent but none of us, including my 2 biggest critics - my young daughters, thought it was off the charts. Probably won't make it again. Try it once before you make it for a special dinner. item not reviewed by moderator and published
Somewhere along the way anything with a Marsala is always my "test" dish at new restaurants. To me sauces make the dish and if you can make a good marsala sauce you'll always remain in my mind. I didn't follow the exact measurements probably added a bit more marsala and flour stronger beef broth and threw in some fresh rosemary. It was excellent. Mine topped a "Creme Brie & Apple Stuffed Chicken breast filled with a blend of chedder, brie & mozzarella cheeses, sliced apples & cranberries" that I bought FROZEN. No sides. Took the chicken out of the box, it baked in about 35 minutes (made it a little crispier than suggested) and covered it with the sauce was that was so easy to make. Most favorable, interesting, quick meal I've made in a LONG time! item not reviewed by moderator and published
add an additional spoonof flour for thicker sauce. item not reviewed by moderator and published
very good item not reviewed by moderator and published
These improvements sound excellent. I shall make this recipe using your suggestions. You'd really want a concentrated flavor in a mushroom that doesn't have much flavor to begin with. Perhaps adding some reconstituted dried porcini would be another option. item not reviewed by moderator and published
you know the FDA has approved for maggots to be in all mushroom containers. Is there a substitute for them I could use because were not a fan of them. item not reviewed by moderator and published

Not what you're looking for? Try:

Mushroom Soup with Marsala

Recipe courtesy of Rachael Ray