This post contains affiliate links. When you purchase through our links, we may earn a commission.
Creamy Mushroom Marsala Sauce that takes 25 minutes to prepare and goes well with everything! Serve it over chicken, steak, pork chops, baked potato or stir it in pasta! So versatile and delicious.
If you are looking a full proof steak recipe to go along with this mushroom sauce, look no further. Our ribeye steak recipe, complete with a video, is here to guide you!
Mushroom Recipes
Mushrooms definitely fall into ‘a hate it or love it type of food’ category. Some people don’t like them but those of us who do, love them passionately!
I never seem to get tired of cooking and eating mushrooms. They are a great source of vitamins and a delicious meat substitute! I especially love to combine different types of mushrooms for a mix of tastes and textures.
The versatility of mushrooms is hard to match. They could be used in so many different ways. Take these delicious starters as an example. Stuffed Mushrooms with Prosciutto and Pine Nuts or a classic Cream of Mushroom Soup brilliantly showcase the wide range of textures and flavours.
Main dishes like Bacon Wrapped Chicken Thighs Stuffed with Mushrooms could become a centrepiece of a dinner party or add mushrooms to this simple Chicken Risotto for an easy midweek meal.
They infuse a great deal of flavour into vegetable sides as well. Just take a look at our Braised Savoy Cabbage with Bacon, Mushrooms and Sour Cream.
Mushroom Marsala Sauce
Still one of my most favourite ways to eat mushrooms is in a sauce. The incredible flavour they bring is difficult to beat.
The inspiration for this mushroom marsala sauce comes from one of the most popular recipes on our site Chicken Marsala.
As much as people love tender and juicy chicken in that recipe, what makes it a firm favourite is the mushroom sauce flavoured with Italian fortified Marsala wine.
The ingredients that enhance and compliment the sauce are onion, garlic, rosemary, parsley and a touch of heavy cream for that luscious velvety texture.
How to Make It
Making this mushroom sauce is very easy and quick. Here are a few steps that will help you to get the most flavour out of your ingredients:
- Prepare the base of your sauce by sauteing your onions until tender and translucent. Don’t rush this step. Well cooked onions add a layer of flavour that shouldn’t be skipped.
- Cook the garlic over low heat to avoid burning, otherwise it impart a bitter taste to the sauce.
- Brown the mushroom until golden. Another way to add extra flavour.
- Thicken the sauce with flour mixed with olive oil left in the pan from browning onions and vegetables.
- Deglaze the pan with a sweet Marsala wine and let it bubble away until it reduces.
- Finally, add a splash of cream over low heat at the very end.
Recipe Tips and Notes
- Mushrooms area wonderful source of flavour, but not all are created equal. I recommend choosing mushrooms with deeper flavour like chestnut mushrooms, portobello mushrooms, porcini or chanterelles. If the only mushrooms you can find are regular white button mushrooms, it’s still possible to impart flavour into the dish by following the next tips.
- Frying the mushrooms in olive oil until they are a golden brown is essential to giving them that deep umami flavour. The trick is to use high heat and not overcrowding your mushrooms in a pan. If overcrowded, they will steam instead of fry.
- Mushrooms are jammed full of water that gets released once they encounter heat. Seasoning them with salt encourages them to release more water which is why I recommend waiting to salt the mushrooms until the end of the cooking time.
- Another way to prevent excess moisture from ruining your mushrooms is to brush the clean rather than wash them in water.
- If you struggle to find marsala, either sherry or madeira are suitable substitutes.
Serving suggestions
Part of the genius of a great sauce like this one, and why they are so good to have in your repertoire, is how versatile they can be. I made this sauce to go with a lovely grilled steak, but it’s also amazing with grilled chicken or pork loin.
Or use the sauce to dress up very simple dishes like these Ground Meat Patties or Chicken into something utterly delicious.
The sauce is also one of my go-to ways to bring an exciting edge to roast or oven fried potatoes. Add steamed or roasted vegetables and chunks of sourdough bread to soak up that delicious sauce and you have everything you need for an amazing meal!
Storage and leftovers
Cream based sauces like mushroom marsala sauce will store well in the fridge. Keep it up to 7 days in an This is an affiliate link.airtight container. It’ll warm up well in a microwave or a saucepan, stirring over medium-low heat. Add a splash of water if it needs to be loosened.
As a creamy sauce, this isn’t one to freeze. The cream in the sauce will likely separate if frozen, making it less than pleasant to eat.
More sauce recipes
Creamy Mushroom Marsala Sauce
Equipment
- This is an affiliate link.Cast iron skillet
Ingredients
- 1 tbsp This is an affiliate link.olive oil
- 1 onion, chopped
- 1 clove garlic, minced
- 200g/2 cups mushrooms, sliced thickly
- 1 tbsp fresh chopped rosemary or 1 tsp dried rosemary, chopped
- 1 tbsp flour
- 125ml/1/2 cup sweet Marsala wine
- 1 cup stock, chicken or vegetable
- 125m/1/2 cup double cream/heavy cream
- salt to taste
- pepper to taste
- 1-2 sprigs parsley, optional
Instructions
- Heat the olive oil in a frying pan and saute the chopped onions over low heat for 5-7 minutes, then add the garlic and cook briefly for 30 seconds while stirring. Add the mushrooms with a pinch of pepper and chopped rosemary and brown over medium heat until golden. Add salt when mushrooms are close to done.
- Sprinkle the mushrooms with flour and stir to coat. Deglaze the pan with the Marsala wine and let it bubble away for about 5 minutes until it's reduced by a half. Then add the stock and cook for 5 minutes longer. At the end stir in the double/heavy cream and let it warm through. Taste for seasoning and add more salt if needed, then take off the heat. Sprinkle with fresh parsley before serving if using.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
always looking for simply great ideals for chicken meals
Great recipe. I served it with my Thanksgiving dinner. my guests loved it.
thank you
made this and used it as a sauce for homemade chicken schnitzel,homemade chips and a side salad…was absolutely divine!!
We love this recipe! I like to use a dry Marsala instead of sweet and I double the amount of Marsala. Just delicious.
This was okay, but it’s missing something that I just can’t put my finger on. Tastes okay considering it’s homemade, but I wouldn’t make this particular recipe again.
My guess would be salt
Missing chicken in the ingredients
This is a mushrooms sauce recipe, Aaron. If you are looking for Chicken Marsala, it is also found on my website.
This recipe is in my “favorites” rotation and is the type that makes you do a little dance when you take the first bite. SO GOOD. I always double up the recipe and this time I added uncooked angel hair pasta directly into the sauce and let it cook that way and it was perfect.
Ah you just made my day with your comment, Courtney!
Nevermind about my question regarding freezing. Haha. I just read the whole post, where you already answered my question. Sorry!
Hi, Julia. The sauce is amazing. I was wondering if you had ever frozen it? I’m thinking about doubling the batch next time and freezing the extra, so I can just thaw and throw over some pasta and protein next time I want it. Have you ever tried this, with or without success?
I modified it a little-used lessRosemary—about a tsp and added a little grated Parmesan and Asiago cheese and bumped up the garlic amount. Delicious! Thank you so much.