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Portobello-Marsala Sauce

Portobello-Marsala Sauce

Marsala is an Italian wine with a smoky, slightly sweet flavor. This sauce can be made the day before.


Southern Living NOVEMBER 2005

  • Yield: Makes 1 1/2 cups
  • Cook time: 35 Minutes
  • Prep time: 5 Minutes


  • 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


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.


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Portobello-Marsala Sauce Recipe