BarFly’s Marsala-Mushroom Sauce

Marsala-Mushroom Sauce


• 2 cups sliced button mushrooms

• 1 cup marsala wine

• 1 teaspoon minced garlic

• 1/4 cup diced yellow onion

• 1 cup veal demi-glace

• 1 Tablespoon vegetable oil

• Salt and pepper to taste

Method:Sautee onions in oil until golden brown, add garlic, cook for 2 minutes with mushrooms until soft and caramelized. Add marsala wine, cook until almost evaporated. Then add demi-glace and cook for 5 minutes to thicken. Adjust seasoning with salt and pepper. Cool rapidly in ice bath, hold for service.