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 these mushrooms over steak, chicken, pork or pasta and transform a weeknight meal into something special!
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 classic Italian 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 its 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.
How to make Easy Mushroom Marsala Cream Sauce Recipe and Video👇
Mushroom Marsala Cream Sauce for Steaks
- 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!
- 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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