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very easy
Prep Time
15 mins
Total Time
59 h


marrow bones
¼ cup
60 mL
cold water
¼ cup
garlic butter
60 mL
2 tbsp
olive oil
30 mL
2 packs
exotic mix mushrooms, sliced
350 g
small onion, finely chopped
shallot, chopped
clove garlic, minced
¼ cup
white wine
60 mL
½ cup
chicken broth
125 mL
2 tbsp
cold butter
30 mL
3 tbsp
chopped fresh parsley
45 mL


Step 1

Place water and salt in a large baking dish. Stir to dissolve salt completely, then add marrow bones and cover with ice. Cover dish and refrigerate overnight.

Step 2

Preheat oven to 220 °C (425 °F).

Step 3

Remove bones from brine. Drain and pat dry. Place on a parchment-lined baking sheet and season with salt and pepper.

Step 4

Bake in the oven for 20 minutes.

Step 5

Meanwhile, in a non-stick skillet, add half the garlic butter and half the oil.

Step 6

Cook mushrooms over high heat for 5–8 minutes or until browned. Season. Remove and transfer to a plate.

Step 7

In the same skillet, add remaining butter and oil. Add onion, shallot and garlic. Cook for 2–3 minutes.

Step 8

Deglaze with white wine and reduce by a third. Pour in broth and reduce by half. Remove from heat. Add cold butter and parsley. Mix well until everything is melted and blended.

Step 9

When the bones are cooked, finish under the broiler for 4–5 minutes.

Step 10

Remove from oven.

Step 11

Garnish each bone with grilled mushrooms and sauce. Serve with toast. Spread the marrow on toast and top with mushrooms and sauce. It’s truly delicious!


Soaking the bones in salted brine cleans the bones and marrow while giving them a light salty taste.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

63 g
Saturated Fat:
31 g
12 g
4 g
4 g
90 mg
6 g
660 mg
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