Mushroom Marsala Sauce

You can thicken the sauce if needed by adding small amounts of roux slowly while the sauce is still simmering. Roux is equal parts flour and fat, typically melted butter mixed and cooked for 3 to 5 minutes for a light Roux.

2 ounces butter
3 shallots; finely chopped or one small red onion
2 garlic cloves; finely chopped
A pinch of crushed red pepper or to taste
4 ounces portobello mushrooms; diced
1½ pounds mushrooms; sliced
8 ounces Marsala wine
2 quarts warm brown sauce (demi-glace preferred; try Minor’s Concentrate Demi-Glace on Amazon)
Salt and pepper to taste
2 ounces soft butter to finish

Melt first listed butter in a 3 to 4-qt saucepan on a medium heat. Add shallots or onion, garlic, red pepper, and cook 3 to 4 minutes. Add the mushrooms, and cook for an additional 5 to 8 minutes. Turn the heat to high, add the wine to deglaze pan and reduce by half, then turn the heat back down. Add the warm demi-glace, salt, and pepper, and heat back to a simmer. Turn off the heat and whip in the second listed butter to finish.

Yield: 2 quarts | Recipe by Chef Bo

A Quick Brown Sauce for this Recipe
6 tablespoons vegetable oil
8 ounces of red onion chopped or 8 ounces of mirepoix (equal part diced onion. carrot, celery) 2 tablespoons garlic chopped
6 tablespoons of flour
3 tablespoons tomato pasta
8 cups beef stock
Salt and pepper to taste

Add oil to a heavy saucepan on medium heat, add the onions or mirepoix and garlic, and sauté for 2 to 3 minutes, add flour and cook for about 1 minute, add tomato pasta and beef stock, and cook down slowly until the sauce thickens.