I made a creamy Mushroom Marsala Sauce in 25 minutes that goes with everything from chicken and steak to baked potatoes and pasta, and I often serve it as Marsala Pasta Sauce.

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I never thought a simple pan sauce could steal the show, but this Creamy Mushroom Marsala Sauce does. In about 25 minutes the cremini or button mushrooms soak up Marsala wine and turn silky, and suddenly ordinary chicken or pasta tastes like something out of a restaurant.

I mess up the timing now and then, like reduce it too far, but those mistakes taught me the quick fixes that save a batch. It’s bold, a little boozy, and strangely addictive.

If you want to trick dinner into feeling fancy, try this Marsala Pasta Sauce and tell me what you think.

Why I Like this Recipe

* I love how rich and cozy it tastes, like a real treat on an ordinary weeknight
* It makes dinner feel fancy without me putting in hours, so I feel fancy but lazy at the same time
* Leftovers are even better the next day, it keeps the flavor and heats up fast
* It always gets compliments from friends so I look like I know what I’m doing

Ingredients

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Mushrooms: low calorie, some fiber and protein, earthy umami that deepens savory flavor.
Marsala wine: adds sweet caramel notes and acidity, brings depth, alcohol cooks off mostly.
Shallot: milder than onion, low calories, gives bright oniony sweetness when softened.
Garlic: punchy aroma, tiny protein and carbs, makes the sauce savory and slightly sharp.
Heavy cream: it’s rich fat, boosts silkiness and calories, adds mild dairy sweetness.
Butter and olive oil: fats carry flavor, help browning, add richness and mouthfeel.
Stock: adds savory backbone, low calories, balances wine, keeps the sauce from tasting flat.

Ingredient Quantities

8 oz cremini or button mushrooms, sliced

2 tbsp unsalted butter

1 tbsp olive oil

1 small shallot finely chopped

2 garlic cloves minced

1/2 cup dry Marsala wine

1/2 cup chicken or vegetable stock

1/2 cup heavy cream or half and half if you want it lighter

1 tsp fresh thyme leaves or 1/2 tsp dried thyme

1 tbsp chopped fresh parsley

Salt and freshly ground black pepper to taste

1 tsp cornstarch mixed with 1 tbsp cold water, optional for thickening

How to Make this

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1. Pat mushrooms dry and slice them, grab the butter and olive oil and preheat a large skillet over medium high heat.

2. Add butter and olive oil to the pan, when butter is foamy add mushrooms in a single layer and season lightly with salt; don’t overcrowd the pan or they will steam instead of browning.

3. Let mushrooms cook undisturbed a few minutes until nicely browned, stir and continue cooking until most of the moisture is gone and edges are golden.

4. Push mushrooms to the side, add the finely chopped shallot and cook about 1 to 2 minutes until soft, then add minced garlic and cook about 30 seconds until fragrant.

5. Pour in the dry Marsala wine to deglaze the pan, scrape up the brown bits with a spoon and simmer until the wine is reduced by about half.

6. Add the chicken or vegetable stock and fresh or dried thyme, bring to a gentle simmer and let it reduce a minute or two.

7. Stir in the heavy cream or half and half if you want it lighter, lower heat and simmer until the sauce thickens slightly and coats the back of a spoon, about 3 to 5 minutes.

8. If you want a thicker sauce mix 1 tsp cornstarch with 1 tbsp cold water, stir that slurry into the simmering sauce and cook another minute until it thickens.

9. Taste and season with salt and freshly ground black pepper, stir in the chopped parsley and if you like drop in a small knob of butter for shine. Serve over chicken, steak, pork chops, baked potato or toss with pasta.

Equipment Needed

1. Large skillet or frying pan, for browning mushrooms and simmering the sauce
2. Chef’s knife, to slice mushrooms and mince garlic/shallot
3. Cutting board, keep one side just for produce if you can
4. Measuring spoons and a 1/2 cup liquid measuring cup for wine, stock and cream
5. Wooden spoon or heatproof spatula to stir and scrape up those brown bits
6. Tongs or a slotted spoon, handy for moving mushrooms without breaking them
7. Small bowl and a fork or whisk to mix the cornstarch slurry if you use it
8. Spoon for tasting and a ladle or serving spoon to plate over chicken, steak or pasta

FAQ

Q: Can I use other mushrooms or dried mushrooms instead of cremini?

A: Yes. Baby bellas, shiitake, or even portobello work great. If using dried mushrooms rehydrate them in warm water, reserve the soaking liquid and add a little to the sauce for extra flavor, but strain it first so there’s no grit.

Q: Is there a good non alcoholic substitute for Marsala?

A: Kinda. Use a dry white wine or dry sherry if you have it. For no alcohol at all, use white grape juice or apple juice with a splash of red or white wine vinegar or lemon juice to add acidity, about 1 tsp vinegar per 1/4 cup juice.

Q: How do I thicken the sauce if it’s too thin?

A: Simmer to reduce for a few minutes, or stir in the cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp cold water) and cook 1-2 minutes until glossy. Heavy cream also helps it thicken as it reduces.

Q: Why do my mushrooms get soggy instead of brown?

A: Usually the pan’s overcrowded or the heat is too low. Cook in a single layer on medium-high heat, don’t stir constantly, and salt near the end so they don’t release too much water early on.

Q: Can I make this ahead and how do I reheat it?

A: Yes, you can make it a day ahead and store in the fridge for up to 3 days. Reheat gently over low heat, add a splash of stock or cream if it’s thickened too much, and don’t boil or the sauce might break.

Q: What should I serve this with and how many does the recipe feed?

A: It’s great over chicken, steak, pasta, mashed potatoes or polenta. The ingredient amounts make about 2 to 3 servings as a sauce component; double if you need more.

Creamy Mushroom Marsala Sauce Recipe Substitutions and Variations

Mushrooms: shiitake for a deeper, woodsy umami, chopped portobello if you want more meaty bite, oyster mushrooms for a delicate texture, or drained canned mushrooms when you gotta move fast.
Marsala wine: Madeira or dry sherry are the closest swaps, or use a dry white wine plus a splash of brandy or a tiny pinch of sugar to mimic the sweet note.
Heavy cream: use half and half for a lighter finish, whole milk plus 3 tablespoons melted butter per cup as a richer substitute, or full fat coconut milk for a dairy free option (gives a slight coconut taste).
Cornstarch slurry: arrowroot powder mixed with cold water works the same, all purpose flour mixed with cold water is fine if you simmer longer, or just reduce the sauce over low heat to thicken naturally.

Pro Tips

– Pat the mushrooms really dry and get the pan screaming hot before they hit it, use a little oil with the butter so it wont burn; dont crowd the pan, cook in two batches if you need to or theyll steam not brown.

– Let the Marsala reduce well when you deglaze, dont just simmer it a minute or two — you want the boozy edge gone and the caramelized bits concentrated, this is where most of the flavor comes from. If your Marsala is super sweet pick a drier bottle or cut it with a splash more stock.

– Add the cream on low heat or take the pan off the heat and stir it in slowly so it doesnt split, and for extra silkiness whisk in a cold knob of butter at the end, it makes the sauce glossy and smooth.

– If you need more thickness use the cornstarch slurry but add it sparingly and mix it into the sauce off the hottest part of the stove so it doesnt clump, and always taste and finish with a tiny squeeze of lemon or a quick splash of vinegar to brighten the whole thing.

Creamy Mushroom Marsala Sauce Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I made a creamy Mushroom Marsala Sauce in 25 minutes that goes with everything from chicken and steak to baked potatoes and pasta, and I often serve it as Marsala Pasta Sauce.

Servings

servings

Calories

306

kcal

Equipment: 1. Large skillet or frying pan, for browning mushrooms and simmering the sauce
2. Chef’s knife, to slice mushrooms and mince garlic/shallot
3. Cutting board, keep one side just for produce if you can
4. Measuring spoons and a 1/2 cup liquid measuring cup for wine, stock and cream
5. Wooden spoon or heatproof spatula to stir and scrape up those brown bits
6. Tongs or a slotted spoon, handy for moving mushrooms without breaking them
7. Small bowl and a fork or whisk to mix the cornstarch slurry if you use it
8. Spoon for tasting and a ladle or serving spoon to plate over chicken, steak or pasta

Ingredients

8 oz cremini or button mushrooms, sliced
2 tbsp unsalted butter
1 tbsp olive oil
1 small shallot finely chopped
2 garlic cloves minced
1/2 cup dry Marsala wine
1/2 cup chicken or vegetable stock
1/2 cup heavy cream or half and half if you want it lighter
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
1 tbsp chopped fresh parsley
Salt and freshly ground black pepper to taste
1 tsp cornstarch mixed with 1 tbsp cold water, optional for thickening

Directions

Pat mushrooms dry and slice them, grab the butter and olive oil and preheat a large skillet over medium high heat.
Add butter and olive oil to the pan, when butter is foamy add mushrooms in a single layer and season lightly with salt; don’t overcrowd the pan or they will steam instead of browning.
Let mushrooms cook undisturbed a few minutes until nicely browned, stir and continue cooking until most of the moisture is gone and edges are golden.
Push mushrooms to the side, add the finely chopped shallot and cook about 1 to 2 minutes until soft, then add minced garlic and cook about 30 seconds until fragrant.
Pour in the dry Marsala wine to deglaze the pan, scrape up the brown bits with a spoon and simmer until the wine is reduced by about half.
Add the chicken or vegetable stock and fresh or dried thyme, bring to a gentle simmer and let it reduce a minute or two.
Stir in the heavy cream or half and half if you want it lighter, lower heat and simmer until the sauce thickens slightly and coats the back of a spoon, about 3 to 5 minutes.
If you want a thicker sauce mix 1 tsp cornstarch with 1 tbsp cold water, stir that slurry into the simmering sauce and cook another minute until it thickens.
Taste and season with salt and freshly ground black pepper, stir in the chopped parsley and if you like drop in a small knob of butter for shine. Serve over chicken, steak, pork chops, baked potato or toss with pasta.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.