The first time I cooked with Marsala wine I was hooked. It’s lovely, syrupy sweetness caramelises to make a rich sumptuous sauce that is the stuff of legend. Hailing from Marsala in Sicily, this fortified wine is similar to a port or sherry and is often used in braises, with fruit or in sauces.
One of my favourite uses for this fabulous wine is Marsala Mushroom Sauce with local free range pork fillet and roasted vegetables. This dish is the perfect comfort meal for a cold winter’s night with a glass of red wine. It’s also a great sauce for vegetarians with a polenta cakes and a roast vegetable stack. Yum!
Marsala Mushroom Sauce- Serves 2
- 1 1/2 cups of swiss brown mushrooms, sliced in half
- 150mL of marsala wine
- 50mL of simple bone stock, (or vege stock, or just add more marsala)
- 200mL of cream
- 3-4 tablespoons of butter
- 6 cloves of garlic, diced
- 4 tablespoons of chives, finely sliced
- Salt and pepper to taste
- cold pressed olive oil for frying
- Heat a skillet to medium-high. Add a drizzle of olive oil and toss in half of your butter. Once the butter is bubbling, add your mushrooms and a little salt. Keep the mushrooms moving, add the rest of your butter after a minute or two.
- Your mushrooms should start to brown and release their juices. Toss in the garlic and fry for a minute. Pour in a little of your marsala; just enough to cover the pan. After a minute or two the marsala should reduce and thicken. Add a little more of your marsala and allow it to reduce again.
- Add in your stock, and allow the sauce to reduce again. Add your remaining marsala and allow the sauce to reduce again.
- Start adding a little of your cream at a time. It should start to form bubbles - this is good, it’s caramelising. Add your last portion of cream with the chives just before you are ready to serve. Add salt and pepper to taste and serve immediately.
Avoid using field mushrooms, they are far too watery for this recipe. Stick to small button mushrooms if swiss browns aren’t available. Don’t wash your mushrooms, clean with a damp paper towel or pastry brush, they soak up water way to easily to be rinsed. If you don’t have chives, you could use spring onions or shallots, or toss in a little bit of diced rosemary for a different flavour. Enjoy!