Mushroom Marsala Sauce with Gorgonzola

Overhead photo of a saute pan filled with mushroom marsala sauce next to mushrooms and a block of gorgonzola.

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.

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Sauce

Italian

250 kcal

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.

(Updated May 5, 2023)

Nutrition

stove top, vegetarian

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