1 shallot, minced
1 Tbl flour
Roasted Garlic & Wild Mushroom Blend
2 heaping cups sliced mushrooms
1 Tbl chopped fresh rosemary
1/2 cup Marsala wine
1 cup stock (we used Vegan Broth Powder)
1/2 cup heavy cream
Salt & Pepper to taste
Chopped fresh parsley for garnish

Rich mushrooms get a umami boost with our Roasted Garlic & Wild Mushroom Blend. Rich porcini mushroom powder is blended with aromatics and a little celery seed. This blend is the perfect dash of oomph for the sweet marsala wine and cream. Spoon this sauce on a pile of pasta, our Bourbon Balsamic Pork Chops or our Sunday Roast Chicken. Sublime.


1.Heat a large skillet over medium heat. Drizzle in Porcini Extra Virgin Olive Oil to coat the bottom. Add in the shallot and saute until softened, about 5 mins. Add in the garlic and saute for 1 minute.
2.Add the mushrooms and Roasted Garlic and Wild Mushroom Blend. Saute until all the water evaporates and the mushrooms begin to brown. If they seem dry, add in drizzles of olive oil to keep things moving and not scorching. Add in the chopped rosemary and saute for 1 minute.
3.Sprinkle the mushrooms with flour and stir until well combined. Add the Marsala wine and stir being sure to pick up any browned bits. Simmer until most of the wine is evaporated. Add the stock and simmer until it's reduced by half.
4.Add the heavy cream and bring up to just a simmer. Turn off the heat. Taste and add salt and pepper if needed. Sprinkle with fresh parsley before serving.

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