Mushroom Marsala Sauce with Gorgonzola
Make Mushroom Marsala Sauce with Gorgonzola the next time you want to punch up the flavor of grilled meats or starchy side dishes. It’s a great recipe to use when you want to turn an easy supper into something extra.
A Gorgonzola Lover’s Mushroom Marsala Sauce
One of my favorite Italian restaurants back in the day served an appetizer of roasted wild mushrooms over polenta fries with a flavorful marsala sauce and gorgonzola. It’s something I enjoyed many, many times.
I have tried to recreate the dish in its entirety and the various elements on their own. There was an incident with polenta fries that I shan’t discuss, but this sauce is as close as it gets (to my memory of it, anyway)! 😉
It evokes the flavors you’d find in chicken marsala, but unlike some of those recipes, there is no heavy cream…just some wonderfully pungent gorgonzola to give it a nice little punch and velvet texture. It’s easy enough for weeknight cooking, and will elevate everything from a humble boneless chicken breast to decadent mashed potatoes.
Gather Your Ingredients
In addition to kosher salt + fresh cracked black pepper, you’ll need…
- Olive oil + unsalted butter — used together to saute the mushrooms. They both impart different flavors.
- Mushrooms — white mushrooms, cremini mushrooms, wild, or a combo of your favorites.
- Shallot — flavors the reduction. I prefer to strain the shallots off for a smooth sauce, but it isn’t necessary.
- Marsala — is a fortified wine that originates from Sicily. You can find it in almost any grocery store and may see both sweet and dry marsala wine. If given a choice, grab the dry or semi-dry version for this savory recipe. Either way, use the real stuff, not the cooking wine that is stocked next to vinegar and oil.
- Red wine — any variety that you like to drink.
- Vegetable broth — or vegetable stock. Broth contains more salt, so you may need to season more or less depending on which one you use.
- Gorgonzola cheese — or other type of blue cheese. I prefer to buy a small wedge to crumble by hand for a smoother texture.
How To Make Mushroom Marsala Sauce with Gorgonzola
- Heat a stainless steel saute pan over medium heat. Add 1 tablespoon of olive and the butter to melt, then add the sliced mushrooms. Season with salt + pepper and sauté mushrooms for about 10-15 minutes, until they are golden brown around the edges. Stir occasionally with a wooden spoon for even browning. Remove them to plate and set aside.
- Return the pan to the burner and add the remaining olive oil and shallots. Gently saute the shallots about 2-3 minutes. Add the marsala, red wine and broth all at once, scraping the pan to release any browned bits. Increase the burner to medium-high heat and reduced by a little more than half, about 13-14 minutes. (Strain off the shallots if you prefer a smooth sauce).
- Reduce heat to low, stir in the gorgonzola until it’s melted, then return the mushrooms to the pan and toss to coat. Taste and season as needed.
Recipe Variations
I call for vegetable broth to keep this vegetarian friendly, but if that’s not a concern, you can certainly use beef or chicken broth — depending how you intend to use the sauce (like over steaks or chicken breasts).
You can also add minced garlic cloves at the same time as the shallot if you like.
Serving Suggestions
I’ve already hinted at some ways to enjoy this sauce, but just in case…this is going to be delicious over all kinds of things:
- Skin-on or skinless chicken breast halves or thighs
- Pork tenderloin
- Veal cutlets
- Beef steaks
- Lamb chops
- Mashed potatoes
- Pasta
- Creamy polenta
- Grilled cauliflower steaks
Brighten it up with a sprinkle of chopped fresh parsley and definitely have some crusty bread on hand so you can clean up every last drop!
{You know what else is elevates other dishes like polenta, pasta and bread? This Spicy Garlic Tomato Confit with Calabrian Chili!}
Storing Mushroom Marsala Sauce
Place any extra sauce in an airtight container and store it in the fridge for 2 to 3 days.
Make extra and freeze in small batches for up to 2 months.
What to Sip
Enjoy a small chilled glass of Marsala wine before or after dinner to let the flavors linger. During your meal, a glass of the red wine used in the sauce would be a perfect way to extend the enjoyment!
When to Make This Recipe
Pair this sauce with any of the suggestions above for a dinner party or a weeknight meal. When I served this over steak and mashed potatoes on a random weekday, my kiddo said ‘that looks so fancy, like I’m in a restaurant!’ High compliment, indeed!
Other Ways to Use Gorgonzola
- Steak Sliders with Caramelized Pears, Onions + Gorgonzola
- Vegetarian Antipasto Grilled Cheese Sandwich
Mushroom Lover? Check These Out…
- Cornbread + Bacon Stuffing Stuffed Mushrooms
- Creamy Mushroom + Wild Rice Enchilada Skillet
- Grilled Chicken Skewers with Red Wine Sauce
- Duck + Mushroom Pizza with Pears + Goat Cheese
- Creamy Mushroom Ravioli with Spring Vegetables
Mushroom Marsala Sauce with Gorgonzola
Ingredients
- 2 tablespoon olive oil, divided
- 1 tablespoon unsalted butter
- 8 ounce mushrooms, sliced, any variety or a combination
- 1 shallot, minced
- ¾ cup Marsala wine, dry or semi-dry preferred
- ¾ cup red wine
- ¾ cup vegetable broth
- ⅓ cup gorgonzola cheese, crumbled
Instructions
- Heat a sauté pan over medium heat. Add 1 tbsp olive oil and butter. Once the butter has melted, add the mushrooms. Season with salt and pepper and cook for 10 to 15 minutes depending on the level of golden brown you desire. Remove the mushrooms to a plate.
- Return the pan to the burner. Add the remaining 1 tbsp of olive oil to the pan. Sauté the shallot for 2 to 3 minutes. Add the marsala, red wine and broth. Increase heat to medium-high and reduce by half, about 13 to 15 minutes. (I prefer the sauce to be smooth, so I strain the shallots at this point, but you can leave them in.)
- Once reduced, lower the heat to low and stir in the gorgonzola until melted. Return the mushrooms to the pan and toss them in the sauce. Taste and season as needed.
Notes
- Makes 2 generous or 4 smaller servings.
- Place any extra sauce in an airtight container and store in the fridge for 2 to 3 days.
- Make extra and freeze in small batches for up to 2 months.
Nutrition
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