Marsala Mushroom Cream Sauce

I think I've finally perfected my marsala mushroom cream sauce! It goes great on roasted chicken, pork chops, potatoes, eggs, and biscuits! I've found it's a surprisingly versatile sauce that is easy to make super thick or thinner based on your preferences.

Marsala Mushroom Cream Sauce Recipe

Ingredients: 8-10 crimini mushrooms, thinly sliced 1/2 medium yellow onion, julienned 2 teaspons fresh oregano, finely chopped (you can substitute 1 teaspoon of dried oregano if you don't have fresh) 1.5 tablespoons fresh garlic, finely chopped 4 tablespoons of butter 1/2 cup marsala cooking wine 2/3 cup heavy cream 2+ tablespoons regular flour Salt and pepper to taste Chicken or vegetable broth or stock (optional)

Directions: 1. In a saucepan melt butter and add mushrooms and onions cooking on medium-low heat until very soft, about 10-15 minutes. Season with salt and pepper to taste while sauteing.

2.Add marsala wine, oregano, and garlic and simmer until liquid is reduced by about half.

1. Whisk in at least 2 tablespoons of flour followed by the heavy cream and continue whisking while cooking until sauce thickens and all flour chunks are dissolved. To make it thicker, continue adding flour in tablespoon increments until sauce reaches desired thickness. If you make it too thin, add vegetable or chicken broth or stock until desired thickness is achieved.

Tip: When reheating leftover sauce, it often thickens in the fridge so I'd suggest reheating it on the stove and adding chicken or vegetable broth or stock in small increments until it's the right consistency for your liking! If you don't have broth or stock, you can also use milk!

Enjoy 💜

bon appetit