Marsala Wine Sauce

Instructions

1. Sauté the mushrooms
   Heat 1 tablespoon butter and the olive oil in a large skillet over medium-high heat. Add mushrooms and cook until golden brown and their liquid has evaporated, about 8-10 minutes. Transfer to a plate and set aside.
2. Cook aromatics
   In the same skillet, add the minced shallot and cook for 2 minutes until softened but not browned. Add the garlic and cook for another 30 seconds until fragrant.
3. Create a roux
   Sprinkle the flour over the shallot mixture and stir constantly for 1 minute to cook the flour without browning it. This will help thicken your sauce.
4. Deglaze and reduce
   Slowly pour in the Marsala wine while whisking constantly to prevent lumps. Bring to a simmer and cook for 2-3 minutes, allowing the alcohol to cook off and the sauce to reduce slightly.
5. Add remaining liquids
   Add the chicken broth, thyme, and bay leaf. Return to a simmer and cook uncovered for about 10 minutes, or until the sauce has reduced by half and thickened.
6. Finish the sauce
   Return the mushrooms to the pan. Add salt and pepper to taste. Remove the bay leaf and stir in the remaining tablespoon of butter until melted and incorporated. The butter will give the sauce a silky finish and glossy appearance.