Marsala Mushroom Sauce


¼ cup of sliced or diced White Onions

1 pound of sliced mushrooms

1 tablespoon of crushed garlic

3 tablespoons Olive Oil

1 cup of Marsala Wine

2 cups of strong Beef Broth

2 cups of Heavy Cream

½ cup of roux, Wondra, or potato flour for thickener


1. Saute onions & mushrooms (reserve ½ of the sautéed mushrooms & onions to add when fininshed) in Olive Oil until partially cooked.

2. Add 1 cup of Marsala wine and bring to a boil for 15 minutes.

3. Add beef broth & heavy cream and bring to a slight boil.

4. Reduce heat and add remaining mushroom & onion mixture.

5. In a separate frying pan, melt ½ stick of butter to ½ cup of flour to make a roux. Add to Marsala sauce to thicken or whisk in Wondra.

*Potato flour & gluten free beef broth can be used as thickener for a gluten free sauce.

This sauce is fantastic drizzled over Pan Seared Alaska Weathervane Scallops!