The Triton


Mushroom, Caramelized Onion & Rosemary Marmalade


Versatility is a paramount quality in any yachtie, regardless of position. Being able to help out in other departments is what really brings a boat together. This leads to empathy for fellow crew members’ roles and responsibilities and it keeps the “not my job” mentality to a minimum.

Bearing this in mind, I decided to share a recipe that fits the versatile mold.

Just like on deck, my food/recipes/ingredients have to be versatile whenever possible, just like this marmalade.

Served cold, it will be jam-like and perfect for cheese boards, fried eggs, sandwiches, etc. Served hot, the sugars are redissolved lowering the viscosity and allowing the marmalade to attain a sauce-like consistency great for pairing the meat richness of the beef, with the earthy sweetness of the marma-glaze.


  • 1/2 stick salted butter
  • 2 red onions
  • 4 Tbsp olive oil
  • 4 cups thinly sliced button or brown mushrooms
  • 5 Tbsp Kecap Manis (or reduce 1 cup soy)
  • 5 sprigs rosemary (leaves removed and finely chopped)
  • 2 cloves garlic crushed
  • 1 cup white sugar
  • 1 cup sherry vinegar
  • 5 Tbsp sweet chili
  • 1 tsp sea salt
  • 1 tsp cracked black pepper


Mushroom, Caramelized Onion & Rosemary Marmalade by Mark Godbeer

Mushroom, Caramelized Onion & Rosemary Marmalade by Mark Godbeer

In a heavy bottomed large sauce pan set at med – high, add 1/4 stick butter and allow to brown (2-4 minutes)

Add the onions and sweat, approx 5 minutes.

After the onions have turned translucent, add the olive oil and crank the heat to high and cook for a further 3 – 5 minutes until a good coloring has been achieved.

Transfer the onions to a bowl and turn the heat to med-high, add the butter and melt.

Add the mushrooms and brown. Once browned, add the recap manis, rosemary and garlic and cook for a further 1 minute mixing continuously to incorporate all the flavors.

Add the onions back to the saucepan and add all the remaining ingredients.

Cook on a medium heat for 5 minutes, then turn the stove down to simmer and allow the marmalade to continue cooking for 2 hours, stirring occasionally.

You are looking for a syrup-like consistency.

As pictured, I served my marmalade hot (so it was more sauce like and runny) with a sous vide filet mignon, and then again cold the next day on my toast. Enjoy.

Mark Godbeer has been a yacht chef for more than 10 years. Contact him through

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