This is a great versatile sauce. I used it for Chicken Saltimbocca, but you can really use it for any savory dish. It is very similar to the mushroom cream sauce, but it is Marsala.
1 package of Baby Bella Mushrooms sliced – 8 oz
1 package of sliced shitake mushrooms 3.5 oz
1 shallot
16 oz of beef stock (unsalted preferred)
7 oz Marsala wine (divided)
1 oz brandy
¼ tsp dried tarragon
¼ teaspoon dried thyme
2 TBS unsalted butter
1 TBS olive oil
Salt and pepper to taste
1 tsp cornstarch – if necessary (for thickening)
Sauté the shallot in 1 TBS of butter and olive oil until it start to get some color. Season with a tiny sprinkle of salt and pepper.
Add the mushrooms, sprinkle a tiny bit more of salt and pepper.
Allow the mushrooms to completely render all of their liquid. Sauté until they start to gain some color.
Add the herbs and stir.
Deglaze the pan with 1 oz of Marsala wine.
Add the 1 oz brandy and flambé.
Add the stock and simmer for about 15 minutes over medium heat. It will reduce a bit but not totally in half.
Add the remaining 6 oz of the Marsala wine and simmer for about 2 to 3 minutes, until the alcohol evaporates out. Don’t overdo this.
Mix the cornstarch with a little bit of the sauce in a small bowl and then add it to the sauce, but only if necessary. If the sauce is thick enough, then bypass this step.
Add salt (1/2 TSP at a time) and taste in between to make sure you don’t over salt it. Season with a few grinds of pepper.
I used home made beef stock, and 1 tsp of salt.
You are done.
Use this for chicken or veal Marsala - or Saltimbocca
Kiss yourself for making deliciousness.
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