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Mushroom Marsala

Mushroom Marsala

Pan roasted mushrooms, deglazed with Marsala wine and finished with butter for an umami rich emulsion that makes the perfect finishing touch to any steak or breaded cutlet.


4 Tbsp (56 grams) Unsalted Butter (to sauté) 2 cups (140 grams) Button Mushrooms 3 Shallots 2 Garlic Cloves 1 sprig Thyme 1 Tbsp (15 mL) Sherry Vinegar 1 cup (236 mL) Marsala Wine 6 Tbsp (84 grams) Unsalted Butter (to emulsify) 1 tsp (3 grams) Kosher Salt 10 turns Black Pepper, freshly cracked 1 Tbsp (5 grams) Parsley Leaves, finely chopped   The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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