Creamy Mushroom Marsala Sauce

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

1 tbsp olive oil

1 onion (chopped)

1 clove garlic (minced)

200g/2 cups mushrooms (sliced thickly)

1 tbsp fresh chopped rosemary or 1 tsp dried rosemary (chopped)

1 tbsp flour

125ml/1/2 cup sweet Marsala wine

1 cup stock, chicken or vegetable

125m/1/2 cup double cream/heavy cream

salt to taste

pepper to taste

1-2 sprigs parsley (optional)

Directions

Heat the olive oil in a frying pan and saute the chopped onions over low heat for 5-7 minutes, then add the garlic and cook briefly for 30 seconds while stirring. Add the mushrooms with a pinch of pepper and chopped rosemary and brown over medium heat until golden. Add salt when mushrooms are close to done.

Sprinkle the mushrooms with flour and stir to coat. Deglaze the pan with the Marsala wine and let it bubble away for about 5 minutes until it's reduced by a half. Then add the stock and cook for 5 minutes longer. At the end stir in the double/heavy cream and let it warm through. Taste for seasoning and add more salt if needed, then take off the heat. Sprinkle with fresh parsley before serving if using.

Nutrition

• Calories: 213 kcal
• Total Fat: 15 g
• Saturated Fat: 7 g
• Cholesterol: 41 mg
• Sodium: 19 mg
• Total Carbohydrate: 11 g
• Dietary Fiber: 1 g
• Total Sugars: 5 g
• Protein: 3 g