Marsala Sauce

Sauté Shallots: Melt the butter in a skillet over medium heat. Once the butter is melted, add the shallots and sauté for 1-2 minutes, or until softened.

Add Mushrooms: Add the mushrooms to pan and sauté, stirring occasionally, until the liquid is evaporated and mushrooms are barely cooked through, about 3 minutes.

Add Aromatics: Add in the garlic, ¼ tsp kosher salt, and 1/8 tsp black pepper. Sauté, stirring constantly, until fragrant, about 30 seconds.

Add Flour: Sprinkle the flour over sautéed mushrooms and cook, stirring constantly, for 1 minute.

Deglaze with Marsala Wine: Reduce the heat under the pan to between medium and medium-low.Then, pour the Marsala Wine into the pan and use the edge of a wooden spoon to scrape up all the browned bits from the bottom of the pan - that's flavor! Let the marsala cook, whisking frequently, until slightly reduced, about 4 - 6 minutes.

Add Stock: While whisking constantly, pour in the beef stock.Let the sauce continue to cook, whisking occasionally, until the marsala sauce is slightly reduced again, about 4-5 minutes.

Add Cream and Herbs: Reduce the heat to low and stir in the heavy cream and thyme. (SEE NOTES). Let the Marsala marsala cream sauce cook, stirring occasionally, for 1-2 minutes, or until heated through.Remove the sauce from the heat and add parsley. Grab a spoon and give the mushroom sauce a taste and then adjust the seasonings to suit your tastebuds.

Serve Marsala Sauce: Serve mushroom marsala sauce with crusty bread or ladle over steak, chicken, pork, pasta, pork, and more. Enjoy!