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I found this recipe in a vegetarian cookbook. I have made it quite a few times and just love it. It's great over tortellini or even over chicken. It tastes better every time I make it.


  • 1 1/2 tbs olive oil
  • 2 tbs minces shallots
  • 3 cups coarsly chopped wild mushrooms (portobello, crimini, and/or shitake)
  • 1 1/2 cups vegetable broth
  • 1/2 cup water
  • 2 tbs Marsala wine
  • 1/4 tsp dried thyme
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 3 tbs all purpose flour
  • 3 tbs heavy cream
  • 2 tbs grated parmesan cheese
  • 1/4 cup chopped fresh parsley (I left this out)


  • In a 2-quart sauce pain, heat oil over medium-high heat. Add shallots and cook until tender.
  • Add mushrooms and stir until softened.
  • Add broth, water, marsala wine, thyme, salt, and pepper.
  • Bring to a boil, reduce heat, simmer uncovered for about 10 minutes.
  • In a 1 1/2 quart sauce pan, melt the butter over medium-high heat.
  • Stir in the flour until well absorbed.
  • Stir in the mushrooms and broth, stir until mixture comes to a boil.
  • Add the cream, parmesan cheese, and parsley.

Categories: Mushroom 

Author Credit: Carol Gelles

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