Cook up something special for your loved ones with this rich, creamy sauce that enlivens any dinner party.
“Papa C, what are you doing?” I inquired, standing on my tiptoes to see over the counter. My grandfather glanced at me and chuckled, stirring a pan on the stove. It sizzled and steamed with an earthy fragrance I couldn’t quite recognize. But then he picked me up and balanced me on one knee so I could catch the wafting aroma of onion, garlic, mushrooms, and thyme. When he added the pungent red wine, I wrinkled my nose and pulled away, which made him laugh harder.
“I’m making marsala sauce,” my papa explained with his grizzly bear kind of voice. “A traditional Italian recipe!” When he added the heavy cream, I was mind-blown. Within a few minutes, he had transformed plain mushrooms and seasonings into a velvety smooth sauce with a flavor profile so complex, my tiny nose couldn’t track it. At the time, I thought it was some kind of wizard’s potion made from mud and toadstools. But over the years, I learned to appreciate every step, originally watching him and then getting to help hands-on. Eventually, my palate caught up, and today, it’s one of the yummiest sauces on our family menu.
Papa C has since passed, but he left little legacies behind, like this one. Although this recipe isn’t exactly the same, it does remind me of my grandfather and his wise kitchen ways. In a few simple steps, this marsala sauce takes an old Italian classic and makes it even easier. That way, everyone can enjoy an enchanting dinner with their loved ones, no matter where they are in the world.
Not to be confused with “masala”
If you’re questioning your personal cookbook dictionary right now, don’t worry. I did the same thing a while ago. Let’s be clear—”marsala” and “masala” are two different types of dishes. In this recipe, “marsala” refers to the type of wine that’s used to amplify and mature the sauce’s flavor. This wine comes from an Italian city in Sicily with the same name. But in Indian cooking, “masala” means a mix of spices that are pulverized into a paste or powder. This handy little blend can jazz up all kinds of eastern dishes, but marsala with an “r” is very different. So when enjoying marsala sauce, picture the salty Mediterranean coast—not the windy Arabian Sea.
How do I store leftovers?
Once cooled to room temperature, marsala sauce can be stored in an airtight container. Refrigerate it for 4-5 days. I don’t recommend freezing it, since thawing could ruin its thick and smooth consistency. To reheat, simply cook in a pan on the stove over medium heat, stirring occasionally until it’s completely warm. If the sauce has become too thick, add a bit of broth and stir thoroughly.
Serving suggestions
Your family is slowly but surely settling into the dining room, and you put the finishing touches on your marsala sauce. A simple garnish of freshly chopped parsley and a few cracks of white pepper will do the trick! At the center of the dinner table, there sits a selection of proteins to pour the marsala sauce over—Baked Chicken Breast, Turkey Swedish Meatballs, or Fried Tofu. With a little something for everyone, there are also plenty of sides to choose from—Instant-Pot Risotto, Butternut Squash Noodles, Crock-Pot Green Beans, or Thanksgiving Salad. Oh, and don’t forget the Garlic Toast! If you want to go above and beyond for a birthday or holiday, this is a great way to do it.
Ingredients
- 2 teaspoons olive oil
- 1 small onion diced
- 3 cloves garlic minced
- 2 cups mushrooms sliced
- 1 1/2 teaspoons fresh thyme leaves
- Salt to taste
- Black pepper to taste
- 4 teaspoons all-purpose flour
- 1/2 cup marsala wine
- 1 cup low-sodium vegetable or chicken broth
- 1/2 teaspoon Dijon mustard
- 2/3 cup heavy cream
- Chopped fresh parsley for garnish optional
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5-7 minutes. Next, stir in the minced garlic and cook for an additional 30 seconds until it is fragrant.
- Add the sliced mushrooms and fresh thyme to the pan. Season lightly with salt and pepper. Sauté until the mushrooms are browned and tender, about 7 minutes.
- Dust the flour over the mushroom mixture and stir for 1 minute to eliminate the raw flour flavor. Pour in the marsala wine, stirring to deglaze the pan, and let it simmer for about 5 minutes until reduced by half. Then add the broth and Dijon mustard; bring to a gentle boil; reduce heat and simmer for 3 minutes.
- Stir in the heavy cream and continue cooking for another 2 minutes until the sauce thickens. Taste and adjust seasoning as needed, then remove from heat. Garnish with chopped fresh parsley if desired.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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