Marsala is a fortified wine from the Italian region of Sicily. Marsala sauce often contains other ingredients, such as mushrooms. The best way to cook Marsala sauce is in a pan you have just used to cook steak or meat. This leaves some juices in the pan to combine with the sauce. However, use stock if this isn't possible. Using a light margarine instead of butter reduces the sauce's fat content. Marsala wine contains alcohol -- but most of this is burned off in the process of cooking. Opting for a Marsala sauce without heavy cream is the healthier choice.
Slice 10 oz. of cremini or chestnut mushrooms and chop one small onion. Crush a clove of garlic.
Melt a knob of margarine in a skillet. Add the onion and fry gently for two minutes. Add the mushrooms and the garlic. Cook until the mushrooms turn golden brown.
Pour 1/2 cup of Marsala wine into the pan. Carefully set the wine on fire by using a burning match above the pan. Allow the flames to die down. Shake the pan and stir the mushrooms.
Boil an electric kettle and prepare 1/2 cup of stock. Use chicken stock cubes if you're cooking a chicken dish, or beef stock for beef-based dishes. Dissolve the stock cube in a small bowl.
Pour the stock or broth into the pan gradually. Stir the ingredients around. Reduce by simmering gently for four minutes, or until the sauce thickens.
For a thicker sauce, add 1 tbsp. of flour before pouring in the Marsala wine.
Take great care when lighting the Marsala wine. Avoid wearing loose clothing and keep your face and hair far from the pan.