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 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 sauce is heavenly. It’s a thick and flavorful cream sauce with plenty of aromatics and herbs. What makes marsala sauce marsala sauce is the key ingredient of marsala wine which is typically added at the end.
This mushroom marsala 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 mushroom marsala sauce is the answer.
how to make mushroom marsala sauce
So, how do you make marsala sauce from scratch? Here’s a list of the ingredients you’ll need:
- olive oil
- shallot (or you can sub an onion)
- garlic cloves
- fresh, chopped rosemary
- chopped thyme
- sliced mushrooms
- Marsala wine
- chicken or beef broth
- heavy cream
- salt and pepper
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):
- 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 wine.
- 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 wine, 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.
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.
substitutions for Marsala wine
If you don’t have Marsala wine on hand, you can substitute it with a combination of other 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 it out a Marsala substitution, let us know how it went, will you?
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!
SOME OTHER RECIPES WE ARE SURE 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.
- Our Chewy Oatmeal Raisin Cookies are the only oatmeal cookie recipe you’ll ever need! These are soft and chewy, packed with sweet raisins and warm spices.
- 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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- 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)
- 2 tablespoons butter
- 1/3 cup flour
- 3/4 cup Marsala wine
- 1-1/2 cups chicken or beef broth
- 1/4 cup heavy cream
- salt and pepper to taste
- 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 Marsa wine (reserve the rest for later). Cook the mushrooms until they are golden brown.
- 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.
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.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 273Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 64mgSodium: 448mgCarbohydrates: 12gFiber: 2gSugar: 3gProtein: 14g
Nutrition information is a guideline only, is calculated automatically by third-party software, and absolute accuracy is not guaranteed.