Reishi Marsala Sauce

Author: Amber Valenzuela

Reishi Mushroom Marsala Sauce recipeThe complexity of Reishi mushroom can be lended to sweets and savories alike. Here’s a savory gravy that’s fit to marinade any hearty mushroom, drizzled on grilled meats or poured onto a piping pile of mashed potatoes. If you’re local to Sonoma County, I love to use Mycopia’s Trumpet Royale mushrooms grilled outdoors or, in the winter months, on my George Foreman grill!

For the Reishi extract I use straight Reishi tincture from Farmacopia – available at the Tincture Bar in 1, 2, 4, or 8 oz bottles. It’s so much richer than any other Reishi extract I’ve tried and is key to the robust flavor and viscosity it imparts to this sauce.

  • 1 tbsp extra virgin olive oil
  • 1 tbsp butter
  • 2 cloves garlic – finely chopped
  • 1 tbsp flour
  • ½ cup brown onion
  • ½ c Marsala wine
  • 1 cup beef stock
  • ½ tsp beef Better than Bouillon
  • 4 droppersful Reishi tincture from Farmacopia
  • + pinch of brown sugar (to taste)
  • Heat the oil and butter in a pan. Once sizzling, tip in the onion, garlic, and a pinch of salt.
  • Cook over a low heat until the onions are translucent then stir in the flour.
  • Cook for 1 min to get rid of the raw flour taste then pour in the Marsala and stock.
  • Add bouillon. Simmer.
  • Add Reishi tincture.
  • Continue to simmer away until reduced by two thirds.
  • Taste for seasoning then serve – delicious on grilled Trumpet mushrooms, mashed potatoes, steak or chicken.

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