Emma Wilson
Marsala mushroom sauce is a classic Italian-American sauce that is luxurious, creamy, slightly sweet, and savoury. It is made with mushrooms, cream, Marsala wine, and aromatics like garlic, shallots, and onions. The sauce is easy to make and versatile, pairing well with steak, chicken, pork, pasta, potatoes, and more. Marsala wine, a fortified wine from Sicily, adds depth of flavour to the sauce. The mushrooms are typically sautéed or fried until golden brown, releasing their water and adding a savoury, meaty taste. This sauce is a popular choice for elevating everyday meals and is especially renowned when paired with chicken, a combination known as Chicken Marsala.
| Characteristics | Values |
|---|---|
| Type | Creamy sauce |
| Base ingredients | Mushrooms, onions, garlic, butter, oil |
| Additional ingredients | Marsala wine, stock, cream, flour, salt, pepper, herbs |
| Herbs | Parsley, rosemary, thyme |
| Mushroom types | Chestnut, portobello, porcini, chanterelles, white button, baby bella |
| Preparation time | 20-30 minutes |
| Storage | Refrigerate for up to 2 days |
| Pairs well with | Steak, chicken, pork, pasta, potatoes, rice, polenta |
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What You'll Learn
Chicken Marsala
The chicken is usually seasoned with a mixture of flour, salt, pepper, and sometimes Italian seasoning and garlic powder. The chicken is then fried in butter or oil until golden, and set aside. The mushrooms are fried in the same pan, along with garlic and sometimes shallots or onions. Marsala wine is then added to the pan and reduced, before cream and sometimes stock or broth are stirred in to create the sauce. The chicken is added back into the pan to warm through, and the sauce is seasoned to taste.
Marsala is a fortified wine from Sicily, which means a spirit, usually brandy, has been added to it. It has a nutty, caramelized, slightly sweet flavour. When making the dish, a dry or semi-sweet style of Marsala is recommended over a sweet one.
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How to cook the mushrooms
To make a mushroom Marsala sauce, you can use any variety of mushrooms you like. However, some mushrooms have deeper flavours than others. Mushrooms such as chestnut, portobello, porcini, or chanterelles are recommended for a more intense taste. If you only have access to regular white button mushrooms, you can still impart flavour into the dish by frying them in olive oil until golden brown. This technique gives them a deep umami flavour.
Brush the mushrooms clean, instead of washing them in water, to prevent excess moisture from ruining them. Then, heat olive oil in a frying pan and add the mushrooms with a pinch of pepper and chopped rosemary. Fry the mushrooms over medium heat until they are golden brown. Add salt towards the end of the cooking process, once the mushrooms are almost done.
You can also sauté the onions in the pan first, before adding the mushrooms. Cook the onions over low heat until they are tender and translucent, then add the garlic and cook for another 30 seconds. Sprinkle the mushrooms with flour and stir to coat, then deglaze the pan with Marsala wine and let it bubble away until it reduces by half. Finally, add the stock and cook for a few more minutes, before stirring in the cream and letting the sauce warm through.
If you are making a meat dish, such as chicken Marsala, you can cook the protein first and set it aside, before using the same pan to cook the mushrooms. This will add extra flavour to the sauce.
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Ingredients
Marsala mushroom sauce is a classic Italian sauce with a creamy, slightly sweet and savoury flavour. It is a versatile sauce that can be paired with steak, chicken, pork, pasta, potatoes, and more. The ingredients for making this sauce are easily available and common.
The key ingredients for making a marsala mushroom sauce are:
- Mushrooms: You can use any variety of mushrooms, such as chestnut, portobello, porcini, or chanterelles for a deeper flavour, or even common white button mushrooms.
- Marsala Wine: A fortified wine that adds a deep, rich flavour to the sauce. It is available in semi-dry or dry varieties.
- Cream: Heavy or double cream is used to create a creamy, velvety texture in the sauce.
- Aromatics: Onion, garlic, and shallots provide a tasty aromatic base to the sauce.
- Herbs: Fresh parsley, rosemary, and thyme add flavour and aroma to the sauce.
Additionally, you can use flour, olive oil or butter, salt, and pepper to enhance the flavour and adjust the consistency of the sauce. Some recipes also include Dijon mustard and cornstarch slurry to thicken the sauce.
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Substitutes for Marsala wine
Marsala wine is a staple in many kitchens, but if you find yourself without a bottle, there are several substitutes you can use in its place. Marsala wine is a fortified wine, meaning it is mixed with distilled spirits, typically brandy. It can be dry or sweet and is known for its well-balanced tanginess and extra oomph of flavour. Here are some substitutes you can use in your Marsala mushroom sauce:
Sherry or Madeira
Sherry and Madeira are suitable substitutes for Marsala wine, as they can provide similar flavours. Madeira is another type of fortified wine, so it has some of the same underlying notes as Marsala.
Pinot Noir
A Pinot Noir is a decent replacement for Marsala wine, as suggested by Simply Happenings. It can provide a similar depth of flavour to the sauce.
Grape Juice and Brandy
If you are looking for a non-alcoholic alternative, you can replace the Marsala wine with a mixture of grape juice and brandy. For every 1/4 cup of Marsala wine, substitute it with 1/4 cup of grape juice and 1 teaspoon of brandy.
Medium-Bodied Reds
For recipes that are more savoury, medium-bodied reds are a good substitute. Avoid full-bodied reds like Cabernet Sauvignons, as they may overpower the dish.
Unoaked Chardonnay or Pale Rosé
For seafood dishes, an unoaked Chardonnay or a pale rosé can impart light, delicate flavours without overwhelming the other ingredients.
Non-Alcoholic Alternatives
If you are looking for a non-alcoholic option, you can play with herbs, citrus, and fruit juices to create a Marsala-like stock. Chef Ann Ziata recommends a blend of cloves, lemon, apple juice, and tamarind to imitate the unique sauciness of Marsala wine.
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Serving suggestions
Marsala mushroom sauce is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to consider:
Meat Dishes
The sauce pairs well with various meats, including steak, chicken, and pork chops. For a classic combination, try serving it with chicken marsala, an Italian-American dish featuring golden pan-fried chicken cutlets in a rich marsala wine sauce. The sauce also adds a decadent touch to steak, elevating a simple weeknight meal into something special.
Pasta and Noodles
The creamy texture and earthy flavour of the marsala mushroom sauce make it an excellent choice for pasta dishes. Toss it with al dente pasta noodles or pillowy gnocchi for a delicious and indulgent meal. It can also be served with egg noodles or polenta for a heartwarming dish.
Potatoes
For a meatless option, consider serving the marsala mushroom sauce with potatoes. Baked potatoes topped with the creamy sauce make for a satisfying entree. Alternatively, try it with Parmesan smashed potatoes for a flavourful side dish or main course.
Side Dish
Marsala mushrooms can also stand alone as a side dish. With minimal ingredients and a big flavour, they make an excellent addition to any dinner spread. Serve them alongside your favourite meat or noodle dish for an extra touch of decadence.
Customization
When preparing marsala mushroom sauce, feel free to experiment with different types of mushrooms to find your preferred flavour and texture. Chestnut mushrooms, portobello mushrooms, porcini, or chanterelles can add depth to the dish. Don't forget to brown the mushrooms until they are golden to enhance their flavour and give them that distinct umami taste.
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