Portobello-Marsala Sauce

Southern Living
Marsala is an Italian wine with a smoky, slightly sweet flavor. This sauce can be made the day before.
Makes 1 1/2 cups


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3 tablespoons cold butter, divided
1 (8-ounce) package sliced baby portobello mushrooms*
3 garlic cloves, minced
2 large shallots, diced
2 cups Marsala wine
1 cup chicken broth


Prep: 5 Minutes
Cook: 35 Minutes

Melt 1 tablespoon butter in a medium skillet over high heat; add mushrooms, and sauté 10 minutes or until mushrooms are browned and liquid is evaporated.

Add 1 tablespoon butter, garlic, and shallots to skillet; sauté 5 minutes. Stir in Marsala and chicken broth, stirring to loosen browned bits from bottom of skillet. Bring to a boil, and cook 20 minutes or until reduced by two-thirds. Remove from heat, and stir in remaining 1 tablespoon butter.

*1 (8-ounce) package sliced button mushrooms may be substituted.

Created date

October 2005