This velvety, savory sauce is rich with the earthy depth of shiitake mushrooms and the subtle sweetness of Marsala wine. It’s a versatile topping that can elevate anything from seared steak and roasted chicken to pasta or seasonal vegetables.
Ingredients:
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4 tablespoons butter
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2 tablespoons minced shallots
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4 oz. fresh shiitake mushrooms, sliced or dehydrated mushrooms reconstituted
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½ cup Marsala wine
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½ cup chicken stock
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¾ cup whipping cream
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Salt and pepper to taste
Instructions:
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In a large skillet, sauté the shallots in butter over medium heat for 1 minute.
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Add the shiitake mushrooms and cook for 2 minutes. Remove the mushrooms and set aside.
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Pour the Marsala wine into the skillet and increase the heat to high. Cook for 1 minute.
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Add the chicken stock and continue to cook until the liquid has reduced by half.
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Stir in the whipping cream and cook over high heat for 3 minutes, or until the sauce thickens and becomes creamy.
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Return the mushrooms to the pan, stir to combine, and season with salt and pepper to taste.
Serving suggestions: Spoon over grilled meats, drizzle on roasted veggies, or toss with pasta. Serves 4.
