Marsala Mushroom Gravy
A versatile rich and savory topper for beef, pork, poultry, mashed potatoes, plant-based proteins and more. Plus, you can easily modify the recipe ingredients to suit dietary and lifestyle preferences.
Recipe - RICHFIELD
Marsala Mushroom Gravy
Prep Time40 Minutes
00Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 tablespoon garlic, minced
8 ounces crimini mushrooms, lightly washed, stems trimmed, sliced
8 ounces button mushrooms, lightly washed, stems trimmed, sliced
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2 cup Marsala dry wine
3 tablespoons butter
1/3 cup flour
2 1/2 cups vegetable broth
2 tablespoons tamari
1 tablespoon lemon juice
1/4 cup Italian parsley, chopped
Directions
- Over medium high heat, sauté olive oil, onion and garlic until onions are translucent. Add mushrooms, salt and pepper and sauté for 10 minutes or until mushrooms are tender and have released their juices. Cook mushrooms for another 10 minutes or until juices are almost evaporated. Add Marsala wine and cook 3-4 minutes stirring to deglaze pan and reduce Marsala slightly.
- TO MAKE THE ROUX: In separate sauce pan, melt butter over medium heat. Once the butter is hot enough that the flour sprinkled into it will slowly start to bubble, then slowly whisk in the flour. Continue to cook and whisk butter and flour for 3-4 minutes to remove starchy flavor of flour. Slowly whisk in vegetable broth. Simmer while whisking for 3 minutes until creamy. Whisk in tamari and lemon juice.
- Add roux to cooked mushrooms. Stir in parsley.
TIP: For a gluten-free gravy, substitute a gluten-free flour or starch for the conventional wheat flour. For a vegan gravy, substitute a plant-based butter for the conventional butter.
Makes 3 cups.
40 minutes
Prep Time
0 minutes
Cook Time
0
Servings
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L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
Yellow Onions, 0.5 Pound
Huge Deal
$0.70 avg/ea was $1.15 avg/ea$1.39/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Giorgio Sliced Baby Bella Mushrooms, 8 Ounce
$3.49$0.44/oz
Giorgio Sliced White Mushrooms, 8 Ounce
$2.99$0.37/oz
Alessi Sea Salt, 2.83 Ounce
$3.29$1.16/oz
L&B Coarse Ground Black Pepper, 2 Ounce
$8.19$4.10/oz
Holland House Marsala Cooking Wine, 16 Ounce
$5.99$0.37/oz
Minnesota Creamery Salted Butter, 1 Pound
$4.69$4.69/lb
Gold Medal All-Purpose Flour, 5 Pound
$5.49$1.10/lb
L&B Organic Vegetable Broth, 32 Ounce
$4.79$0.15/oz
San-J No Soy Tamari Brewed Soy Sauce, 10 Ounce
$7.49$0.75/oz
Fancy Large Lemons, 0.5 Pound
$1.50 avg/ea$2.99/lb
Italian Flat Leaf Parsley Bunch, 1 Each
$1.99
Directions
- Over medium high heat, sauté olive oil, onion and garlic until onions are translucent. Add mushrooms, salt and pepper and sauté for 10 minutes or until mushrooms are tender and have released their juices. Cook mushrooms for another 10 minutes or until juices are almost evaporated. Add Marsala wine and cook 3-4 minutes stirring to deglaze pan and reduce Marsala slightly.
- TO MAKE THE ROUX: In separate sauce pan, melt butter over medium heat. Once the butter is hot enough that the flour sprinkled into it will slowly start to bubble, then slowly whisk in the flour. Continue to cook and whisk butter and flour for 3-4 minutes to remove starchy flavor of flour. Slowly whisk in vegetable broth. Simmer while whisking for 3 minutes until creamy. Whisk in tamari and lemon juice.
- Add roux to cooked mushrooms. Stir in parsley.
TIP: For a gluten-free gravy, substitute a gluten-free flour or starch for the conventional wheat flour. For a vegan gravy, substitute a plant-based butter for the conventional butter.
Makes 3 cups.