Recipe: Heat the butter in a heavy skillet and saute the shallots for 2-3 minutes. Add the mushrooms and keep sauteing for another 4 minutes. Add the flour and garlic powder and stir until the butter browns lightly, about 1 minute. Deglaze with the Marsala wine and add the remaining ingredients. Bring to a boil and reduce the Marsala sauce to the desired consistency. Use the Marsala sauce over chicken or veal. The cremini mushrooms (baby portabella) can be replaced with regular button mushrooms in this Marsala sauce recipe.