Mushroom Marsala Sauce

This creamy mushroom marsala sauce is so delicious served over rice, pasta, mashed potatoes, or any kind of meat like chicken or pork. This is a quick sauce that comes together in under 20 minutes.

4.82 from 38 votes

Print Pin Video Save

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: to 6 servings

Calories: 273kcal

Author: Dahn Boquist

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.

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.

Video