This easy to make Mushroom Marsala Cream Sauce is a great way to effortlessly elevate any dish! Luxuriously rich, creamy, slightly sweet and perfectly savory, you can serve this sauce over steak, chicken, pork or pasta and transform a weeknight meal into something special!
*Updated*
This post was originally published in June 2014. I took new photos, changed some of the written post below to include more information, and tweaked the recipe. Plus, I added a RECIPE VIDEO to show you how easy this is to make!
I’m going to share a fun fact that may make some of you question my integrity as a food blogger. But, I like to be honest and open.
I do NOT like mushrooms. Wait, caveat, I do not like MOST mushrooms.
Essentially, I am super picky when it comes to edible fungi.
My basic thinking and philosophy surrounding mushrooms is this – if they are fried or stuffed, they are fair game.
However, plain mushrooms, mushroom pilaf, mushrooms on burgers, mushroom basically anything else? No thank you.
Oh, hold up. I lied. I also like mushrooms in this stir fry.
And then there are these marvelous marsala mushrooms. I absolutely LOVE them.
We are talkin’, face plant right into the sauce, lick the skillet clean type of L-O-V-E happening here…
Easy Mushroom Marsala Cream Sauce
Silky, smooth, rich marsala sauce packed with savory, meaty mushrooms and studded with fragrant garlic, pungent shallots, fresh parsley and earthy thyme.
This sauce is luxurious and creamy with a slightly sweet and savory flavor.
It’s ridiculously easy to make, yet versatile and can completely TRANSFORM a meal.
It’s heaven served atop a piece of protein like steak, chicken or pork; magically delicious served atop any kind of pasta (linguine, orecchiette, ravioli, gnocchi, whatever!), and can turn mashed potatoes (or baked potatoes) into an acceptable main meal.
Basically, this mushroom marsala cream sauce is an equal opportunist and WILL have you swooning over it’s power to easily elevate ANY and EVERY meal!
What is marsala wine?
Marsala wine is a fortified wine produced in the region surrounding the Italian city of Marsala in Sicily.
The wine, with its unmistakable flavor and deep color, is usually used to create rich sauces, such as marsala sauce, or in this case, marsala cream sauce.
What marsala wine to cook with?
There are two different styles, or varieties, of marsala used for cooking – dry and sweet. Since this recipe is for a savory mushroom cream sauce, it utilizes dry marsala wine.
Sweet marsala wines are generally used for desserts.
Where is marsala wine in stores?
Most major grocery stores carry marsala wine. You can usually locate them in the condiment aisle with the vinegars and other cooking wines (sherry, white wine, etc.)
Can marsala wine be substituted?
Since marsala is one of the main components of this sauce, it is best if you don’t use a substitute.
However, if you are in pinch, Madeira wine contains many identical flavor characteristics as marsala. While Madeira won’t taste identical to marsala, it will taste similar.
Now off you go into the world to buy the ingredients necessary to make this.
If you make this for the ones you love, I can pretty much promise you they will love you a little more.
Or, at least wash the dishes with a smile, give you a massage, or let you have control of the remote for the night.
-xoxo-
Cheyanne
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How to make Easy Mushroom Marsala Cream Sauce Recipe and Video👇
- 2 TBS Unsalted Butter
- 1 Small Shallot – Fine Dice
- 8 oz Cremini Mushrooms , Baby Bella, or White Button Mushrooms (Or Combination of each) – Thinly Sliced
- 2 Cloves Garlic – Minced
- 1 1/2 TBS All Purpose Flour
- 1 1/4 Cup Dry Marsala Cooking Wine
- 1/3 Cup Beef Stock , Unsalted
- 2-3 TBS Heavy Cream , to taste
- 1 1/2 tsp Fresh Thyme - chopped (can substitute 1/4 tsp ground thyme)
- 1 1/2 tsp Fresh Parsley – Chopped
- Kosher Salt and Ground Black Pepper – To Taste
Melt butter in a saute pan over Medium Heat.
Add in the Shallot and season with a pinch of Salt and Pepper. Sauté 1-2 minutes, or until softened.
Add the Mushrooms to pan. Sauté until liquid is evaporated and mushrooms are barely cooked through, about 3 minutes.
Add in the Garlic and a scant ¼ tsp Salt. Sauté until fragrant, about 30 seconds.
Sprinkle the Flour over mushrooms and stir to incorporate.
Reduce heat to Medium/Medium-Low and add in the Marsala Wine. Cook until slightly reduced, about 4 - 6 minutes, scraping up browned bits off bottom of the pan.
Add in the Beef Stock and continue to cook until slightly reduced again, about 4-5 minutes.
Stir in the Heavy Cream* and Thyme. Reduce heat to maintain a gentle simmer. Simmer for 3-4 minutes, stirring occasionally.
Add in the Parsley. Taste and adjust for seasoning with salt and pepper.
Serve over steak, chicken, pork or pasta. Enjoy!
Recipe Video
Yield: 1 1/2 cup sauce
- Make sure you add salt and pepper in layers while cooking. Since this is a savory, cream sauce, it needs a generous amount of seasoning to make the flavors really shine!
- Use 2 tablespoons of heavy cream if you are looking for a slightly creamy sauce, and 3 tablespoons for a creamier sauce! (I used 2 1/2 tablespoons)
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Meredith says
August 4, 2019 at 4:07 pmIm always looking for sauces to jazz up meet or chicken. I’m thrilled I found this. Will become my go to fav for unexpected guests too for impressive meal that is easy to whip up.
So many ways to use this delicious sauce!
Love it – thank you
Charlotte says
June 24, 2019 at 7:44 pmIt was spectacular!! I love the flavor.
Overall it’s a great Italian dinner! ☺️
Tina says
May 5, 2019 at 6:55 pmI used this sauce to serve over Kessler pork chops which are smoked pork chops. Since that are already smoked and only need reheating, I seared the chops in butter and oil then took them out and made the sauce per the recipe. Once the sauce was cooked, I added the chops back in to heat them back up and served them with risotto. Delicious!!
Amid says
April 8, 2019 at 11:02 pmWhat’s a substitute for the beef broth
Cheyanne says
April 9, 2019 at 7:33 amYou could substitute vegetable stock for the beef stock. Or, if you are serving this over chicken, you could substitute chicken stock.
Cheers!
Jennifer says
March 26, 2019 at 6:20 pmI made the recipe exactly as written and served over grilled chicken. It was delicious!!!
Cheyanne Bany says
March 26, 2019 at 6:40 pmHi Jennifer,
I’m absolutely thrilled you enjoyed the sauce!! Thank you so very much for coming back and letting me know how it went over! Cheers!!
Ana says
March 18, 2019 at 6:18 pmWow! Just wow!
I rarely comment on recipes I try but I just had to say this is so delicious! I made it today for my husbands birthday to have with steak (beef tenderloin) and he absolutely loved it and is already asking when I will make it again. So thank you for sharing it and I already sent it to all my family to try.
Cheyanne Bany says
March 18, 2019 at 6:31 pmHi Ana,
I am honored you made this sauce for your husband’s birthday!!! And, I’m so thrilled it went over well!!! Thank you for coming back and letting me know how everything went! Cheers and happy belated birthday to your husband!! 🙂
P.S Thank you for sharing with your family too!!
Patricia says
January 9, 2019 at 11:14 amHi. I usually make a Chicken Marsala for dinner parties and am able to make the whole dish in advance, put it in a Pyrex in the oven for about 1/2 hour , enjoy the party and then serve. Leaving it in a low oven lets the sauce go into the chicken and makes it really tender. Was wondering how you think this sauce would stand up to the oven time as I am doing a progressive dinner and need to be out of the house for an hour before serving. Do you think the cream sauce could stand up.
THanks
Cheyanne Bany says
January 9, 2019 at 7:33 pmHi Patricia,
I’m unsure what exactly you are asking. I understand you want to make this in advance and put it in the oven for an hour, but it’s unclear if the oven will be on or off?? Regardless, this is a sauce that tastes best made fresh and I wouldn’t let it sit out for an hour (at room temperature or in a heated oven) before serving. If anything, I’d make it in advance, minus adding the fresh herbs and heavy cream, then store it in an air-tight container in the refrigerator. I’d reheat it, add the herbs, cream and then serve. I hope that helps and good luck! Cheers!
Larry says
December 25, 2018 at 5:45 pmCan you make this in advance, and freeze it for later use?
Cheyanne Bany says
December 27, 2018 at 8:18 amHi Larry,
You can make this is mushroom marsala sauce in advance and freeze it for later use, however you will need to make a few adjustments. Do not add the fresh herbs or the heavy cream to the sauce (heavy cream will split when frozen and end up very grainy in texture and unpleasant to taste). Allow the sauce to cool completely before transferring it to a freezer safe, air-tight container and freezing. Hope you had a wonderful holiday! Cheers!
effie says
November 19, 2018 at 4:51 amHi! thank you for the recipe , i would like to ask if its possible to make it gluten free, and substitute the flour to cornflower, or any other way. thank you
Cheyanne Bany says
November 19, 2018 at 6:09 pmHi Effie,
I’ve never tried to make this with cornflour, so I’m not exactly sure how it would turn out. Your best bet would be to use gluten free all purpose flour. Let me know if you have any other questions! Cheers!
Zari says
October 3, 2018 at 1:03 amVery good. Also very similar to other marsala recipes that I have read but this one has fresh time and fresh parsley which is not very common in other recipes. Also I would recommend to tell them what kind of marsala wine to use because if you use Italian wine it’s very dark and there’s dry versus sweet and if I use American marsala they don’t specify if it’s dry Marsala. Just my own observation. Very very good recipe thank you for sharing.
Cheyanne Bany says
October 3, 2018 at 11:22 amHi Zari,
Thank you for the comment! In the actual post itself I do discuss which type of Marsala to use in the recipe. 🙂 . Cheers and thank you for stopping by!
Melissa says
August 3, 2018 at 6:23 pmWow, so yummy. I used all portobello mushrooms and it gave the sauce an earthy quality. Could definitely eat this straight with some bread. I actually grilled some strip steak chopped against the grain and placed it on white rice. Added the sauce and a sprig of thyme and had a fancy dinner. Thank you
Cheyanne Bany says
August 5, 2018 at 2:43 pmHi Melissa!
I’m thrilled you enjoyed this recipe! I love that you served it with grilled strip steak – YUM!! Thank you so much for coming back and letting me know how it went over!! Cheers!
Brenda says
July 15, 2018 at 7:21 pmTry this with some warm, crispy ciabatta bread with goat cheese spread over top. Spoon the mushroom marsala cream sauce over the top. Super yum!
Cheyanne Bany says
July 15, 2018 at 7:43 pmThat sounds absolutely delicious, Brenda!!
Loren says
June 24, 2018 at 5:12 amAmazing! Best sauce I’ve ever made.
Cheyanne Bany says
June 24, 2018 at 8:30 amHi Loren,
I’m absolutely thrilled you loved this sauce!! Thank you so much for coming back and letting me know how it went over! Cheers! 🙂