Marsala mushroom sauce

Ingredients

• 1/2 pound / 225 grams mushrooms
• 1 large onion (peeled and chopped into 1/2 inch pieces)
• 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
• 1 ounce / 30 grams butter
• 3 cloves garlic (minced)
• 1/2 cup / 120 ml single cream
• 1 cup / 240 ml stock (beef stock, or chicken or vegetable)
• 1/4 cup / 60 ml Marsala wine
• 1 1/2 tablespoons / 15 grams flour (for thickening)
• Salt to taste
• 1 tablespoon freshly chopped parsley (for garnish (optional))

Instructions

1. 1

   Melt the butter in a frying pan and fry the chopped onions over a low heat until they turn translucent. Stir frequently so they do not burn. This will take about 5 minutes.

2. 2

   Add the mushrooms, garlic and thyme and stir well.

3. 3

   Continue to stir fry until the mushrooms have released their moisture and started to brown.

4. 4

   Stir in the flour, taking care to remove any lumps.

5. 5

   Add the stock and Marsala and leave to simmer for 10 minutes. Stir occasionally until the flour has thickened the sauce. The sauce will be quite thick at this stage, but it will thin down slightly when you add the cream in the next step.

6. 6

   Remove from the heat and stir in the cream, then return to the heat and heat through.

7. 7

   Taste for seasoning and add salt to your own taste if necessary.

8. 8

   Garnish with chopped parsley (optional) and serve immediately.