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New World Spice and Tea Trader

Creamy Mushroom Marsala Sauce Recipe

Ingredients

Scale

1 TBS Thyme Olive Oil

1 Onion, chopped

1 Garlic clove, minced

1 tsp Grizzly Herb Rub

1 TBS Zesty Italian Herb Blend

2 Cups Mushrooms, sliced ¼” thick

1 TBS Flour

1/2 Cup Sweet Marsala Wine

¼ Cup Cask 8 Balsamic Vinegar

1 Cup Chicken Stock

1/2 Cup Heavy Cream

Salt to Taste

Pepper to Taste

1–2 Sprigs Parsley, optional

Instructions

  1. Heat the olive oil in a frying pan and sauté the chopped onions over low heat for 5-7 minutes, then add the garlic, Grizzly Herb, and Zesty Italian.
  2. Sauté briefly for 30 seconds while stirring. Add the mushrooms with a pinch of salt, pepper, and brown over medium heat until golden.
  3. Sprinkle the mushrooms with flour and stir to coat. Deglaze the pan with the Marsala wine and Cask 8 Balsamic Vinegar, let it bubble away for about 5 minutes until it’s reduced by a half.
  4. Then add the stock and cook for 5 minutes longer.
  5. At the end stir in the double/heavy cream and let it warm through.
  6. Taste for seasoning and add more salt if needed, then take off the heat.
  7. Sprinkle with fresh parsley before serving if using.