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If you’re a fan of mushrooms, this creamy mushroom marsala sauce has the potential to become your new favorite homemade sauce recipe! It’s jam-packed with meaty mushrooms and is thick and creamy for an ultra-rich, umami flavored sauce that’s perfect however you feel like serving it.
Even better, this mushroom marsala cream sauce is ready in ten minutes- another reason to put this on your “recipes to make immediately” list. It’s definitely worth prioritizing.
What is Marsala Sauce?
Exactly what is marsala sauce made of? First I should note, Marsala reduction sauce is heavenly. It’s a thick and flavorful cream sauce with plenty of aromatics and herbs. The defining feature of Marsala sauce is the Marsala wine, usually incorporated towards the end of cooking.
This mushroom marsala wine sauce is a delicious variation, and is any mushroom lover’s dream. Butter, garlic and shallot infuse this cream sauce with delicious flavor, and fresh rosemary and thyme add the perfect savory balance to the meaty mushrooms! Whether you’re looking for a sauce to spoon over chicken or pork, or a low-maintenance meatless option served over rice, this marsala reduction sauce is the answer.
Ingredients for Marsala Cream Sauce
So, how do you make marsala vino sauce from scratch? Here’s a list of the ingredients you’ll need:
- Panty: Olive oil, flour, tomato paste, salt, pepper, chicken broth (or beef stock).
- Produce: Shallot (or you can sub an onion), garlic, rosemary, thyme, mushrooms.
- Fridge: Butter, cream.
- Other: Marsala (I recommend purchasing a dry Marsala or the sauce may be too sweet).
If you want to take these flavors one step further, our chicken Marsala is a gourmet recipe that has a few extra steps but an amazing flavor.
Now for proof that this mushroom marsala sauce recipe is an easy one!
Take a look at the process (but be sure to check out the full recipe at the bottom of the page):
How to Make Mushroom Marsala Sauce
So, how do you make marsala sauce from scratch? Here is a quick overview but all the details are in the printable recipe card below.
- Sauté the mushrooms and aromatics: Cook the shallot (or onion) in the olive oil for a couple minutes, then add the garlic, rosemary, and mushrooms with a splash of the Marsala.
- Add the butter and flour: Let the butter melt into the mixture, then add the flour and cook it for a minute.
- More wine: Deglaze the pan with the rest of the Marsala, then gradually whisk in the broth. Simmer until the mixture thickens.
- Add the cream- Turn down the heat to medium-low, then add the heavy cream, salt and pepper. Simmer the marsala sauce for a couple of minutes but be careful not to let it boil.
- Serve and garnish- This mushroom marsala sauce is delicious spooned on top of rice, mashed potatoes, or meat. Garnish with fresh parsley before serving. It is fantastic with chicken, steak, and pork.
Note: Adding a small splash of Marsala wine when you sauté the mushrooms will steam them and help them release moisture faster. Once the liquid evaporates, cook them until they’re brown and caramelized.
Related: Try our wild mushroom pasta recipe.
What Type of Marsala to Choose For This Sauce
When it comes to creating a well-balanced Marsala sauce, I strongly recommend using dry Marsala. Dry versions are typically more versatile for savory sauces, adding depth and complexity without overpowering sweetness.
However, if your taste leans more towards the sweet side, you can certainly use sweet Marsala. Just keep in mind that it will result in a noticeably sweeter sauce.
Substitutions for Marsala Wine
If you don’t have Marsala on hand, you can substitute it with a combination of other wine ingredients. Since Marsala is a drier, sweeter wine, you could substitute Marsala for a dry white wine, a bit of brandy, and a dash of salt and sugar.
A bit more research on Marsala substitutions also suggests a combination of sherry and sweet vermouth, or sweet sherry. If you try out a Marsala substitution, let us know how it went.
If you’re in need of a dinnertime change-up, look no further! No more plain potatoes, rice, or meat dishes with a bowl of this creamy mushroom marsala sauce around. Spoon on all that flavor and dig right in!
More Recipes You Will Love:
- The next must-make, homemade bread recipe that won’t dissapoint: our Quick No Knead Dutch Oven Bread! This simple artisan loaf is soft and fluffy with a beautifully crisp crust.
- Chicken in Mushroom Cream Sauce is always a great idea, right? This classic recipe is perfect to dress up for a special date night in or dress down for a low-key, weeknight family-style dinner.
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Mushroom Marsala Sauce
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Ingredients
- 2 tablespoons olive oil
- 1 shallot, or half of an onion finely diced
- 2 garlic cloves, minced
- 2 teaspoons fresh chopped rosemary
- 2 teaspoons fresh chopped thyme
- 1 pound mushrooms, sliced (approx. 6-7 cups sliced)
- 1 tablespoon tomato paste
- 2 tablespoons butter
- 2 to 4 tablespoons flour, optional
- ¾ cup dry Marsala wine
- 1-½ cups chicken or beef broth
- ¼ cup heavy cream
- salt and pepper to taste
Instructions
- Heat the olive oil in a saucepan. Add the onion or shallot and cook for 2 to 3 minutes until soft.
- Add the garlic, rosemary, and mushrooms along with a small splash of the Marsala wine (reserve the rest for later). Cook the mushrooms until they are golden brown. Stir in the tomato paste.
- Add the butter and let it melt, then add the flour and cook for 1 minute to get the raw flavor out of the flour.
- Add the rest of the Marsala wine and deglaze the pan (scrape the bottom of the pan to loosen all the cooked-on bits).
- Gradually pour in the broth, whisking constantly. Simmer until it thickens.
- Turn the heat down to medium-low and add the cream, salt and pepper. Simmer gently for 1 to 2 minutes (do not let it boil).
- Serve over pasta, rice, mashed potatoes or meat. Garnish with chopped parsley.
Video
Notes
- Adding a splash of Marsala wine when you sauté the mushrooms will steam the mushrooms and help them release moisture faster. Once the liquid evaporates, cook them until they are brown and caramelized.
- The flour is used to thicken the sauce. You can omit the flour if you want a thin sauce. Two tablespoons will give it enough body to coat the back of a spoon. if you're in the mood for something truly hearty, four tablespoons of flour will bring your sauce into the gravy territory.
- You can use dry or sweet Marsala, but I highly recommend using dry. If you use sweet Marsala, the sauce will be very sweet.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
So many recipes do not specify which Marsala to use! Sweet or dry?
Thanks for the question. Dry marsala is best for savory recipes.
Absolutely the best marsala sauce I’ve ever had!!
I’m so glad you enjoyed it. Thanks for the comment.
I searched for a Mushrooms Marsala recipe that includes golden raisins in the recipe. Your recipe came up and mentioned sweet raisins in the description but when I clicked on the actual recipe, it does not contain raisins. Do you have another recipe that does?
You can certainly add raisins to the recipe. I would add between 1/2 cup and 3/4 of a cup. Add them in step 5 along with the broth. If you want the raisins to be plump and juicy, simmer the sauce a bit longer or soak the raisins in some hot water for 10 minutes then drain them before adding them to the sauce.
It sounds like a great variation, Linda. It would be delicious with baked ham.
When you follow the recipe to the letter on ingredients; it yields more of a heavy gravy… I reduced the flour to 2 tblsp. and that helped give it a lighter but flavorful sauce presence on the plate! Served it with a mid-rare pan cooked stake, oven roasted potatoes and sauteed spinach… next may try it with a mushroom ravioli
I love it all over a juicy fatty steak :-))
me too!!