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.
