| Procedures |
| 1 |
In a medium saute pan, heat oil over medium high heat |
| 2 |
Add onions and saute until starting to sweat |
| 3 |
Add garlic and a pinch of salt, saute for a minute and add the mushrooms and saute until cooked down |
| 4 |
Deglaze the pan with marsala wine |
| 5 |
Allow to reduce, then add stock |
| 6 |
Once the sauce has come back up to a simmer, whisk in your corn starch slurry (make sure the slurry is fully mixed before you add it) |
| 7 |
Let the sauce come back to a simmer, adjust flavors and consistency if necessary, and enjoy |
