Here is how to make a decadent marsala mushroom cream sauce.
NB! Cook the mushrooms in badges and do not overcrowd the frying pan as you do not want to boil the mushrooms.
Cook sliced mushrooms (mix of button, shitake and portobello mushrooms, 500-600 g in total) in butter and evoo in a frying pan, until mushrooms have a crisp sear. Then put the heat on full blast and mix in a 1 dl dry marsala wine (Semisecco), stir until alcohol has evaporated. Season with salt and pepper. Mix in some chopped parsley and thyme, and set aside. At this stage, try not to gobble up all those decadent mushrooms!!!!
Now let's make the sauce!
Boil dry white wine (1dl), water (4dl), onion (2 small, quartered), bay leaves (3 pcs), carrot (little finger sized piece, finely chopped), celery (idem), parsley, and black peppercorns (10 pcs or more) in a pot, uncovered, until reduced by 50%. Pour the reduction through a sieve into a bowl and set aside. Discard onions, bay leaves etc.
Whisk together 2dl of cream and 3 yolks in a bowl, set aside.
Melt 2 tbsp of butter in a pan, then add 1 tbsp of evoo and 2 tbsp plain flour and cook the roux, whisking for 5 to 10 minutes, depending how light or dark you want your roux to be. I prefer "Blond roux" with meat, and "White Roux" with fish and seafood.
Remove roux pan from heat and pour in the reduction in a stream, whisking constantly. Then do the same with cream & yolk mix.
Return the pan to heat and simmer, whisking constantly. Do not boil the mix as you do not want the eggs to scramble! When the sauce has thickened, mix in the marsala mushrooms, taste, and season with salt and pepper. I use toasted crushed black peppercorns here for extra flavour!
|Lombardo Marsala Fine I.P. D.O.C. – Ambra Semisecco|
Serve the sauce with, for instance, pan fried rib-eye steaks, hasselback potatoes and baked Jerusalem artichokes.