I recently had a request for this sauce. It’s excellent with the Lentil Loaf (meatless meatloaf) and happens to be naturally gluten-free. See below for the version made with butter and flour. Here is the gluten-free version of the lentil loaf.
This is one of my favorites; a gift to you! Please leave a comment if you like it.
Mushroom Marsala Sauce (and it’s gluten-free! Make sure to use gf broth)
By Amy Fothergill, The Family Chef
2 tsp olive oil
1-2 Tbl butter
1 medium onion, chopped
1/2 tsp Herbs de provence
1/4 tsp ground pepper
2 lbs of assorted mushrooms, sliced (Portobello, crimini, shitake, white, oyster, porcini)
1 tsp sea salt
1-2 garlic cloves, minced
¼ cup of marsala
2 cups of chicken or veggie broth
2 Tbl cornstarch
1. Place large sauté pan on medium heat. Add oil and only 2 tsp of the butter, then onion, herbs and ground pepper. Cook in pan, stirring once or twice until golden and translucent.
2. Once softened, add the thicker mushrooms first like portobello or oyster. Stir once. Raise heat slightly and cook, stirring only occasionally until mushrooms become brown. If mushrooms are very dry, add a sprinkle of salt. Add the other half of the mushrooms and continue cooking until all of the mushrooms are cooked and brown. There should not be a lot of liquid in the pan; if there is, raise the heat to try to cook off the liquid.
3. Add salt and garlic and cook for 1-2 minutes, stirring.
4. Add marsala and allow to cook for 1 minute or until mostly evaporated.
5. Add chicken broth and stir. Bring to a simmer.
6. In a small bowl, make a cornstarch slurry with cornstarch and 2 Tbl cold water. Add to pan and simmer until thickened. If sauce is not thick enough, make more slurry and add more. Cook for 3-5 minutes and serve. Add more butter to give the sauce a creamier consistency.
Note: If you want to make it with regular flour, add 1 Tbl butter to the cooked mushrooms (after step 5). Melt the butter, then add 3 Tbl white flour and stir. Cook for 3 minutes, stirring occasionally, and add the broth. Continue to cook for about 3-5 minutes until the sauce is thickened. You should not need to add extra butter (but it never hurts!).