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Luxuriously rich, beautifully creamy, and positively bursting with golden mushroom goodness — this Marsala sauce is what dinner dreams are made of! With the perfect balance of earthy mushrooms, rich cream, fresh herbs, and that unmistakably delicious Marsala wine flavor, you’ll want to put this sauce on everything. Best of all, it’s actually quite easy to make at home in less than 30 minutes!

“Wow! 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.”

– ANA
Overhead photo of marsala mushroom sauce in a small black skillet.

Update: This recipe was originally published in June 2014. I made updates to the article below to include more information about making the best fresh mushroom cream sauce with marsala wine at home.

Hi, friends! If you’re looking for the best creamy, rich marsala sauce with mushrooms, it’s my pleasure to introduce you to a dish I’ve been making for over a decade. This is actually my other half’s favorite dish (ever), so these marsala mushrooms will always have a special place in my heart.

Table of Contents

About this marsala sauce

Silky-smooth, savory, unapologetically rich, and dripping with buttery mushroom goodness — this marsala mushroom sauce delivers gourmet steakhouse vibes in under 30 minutes.

Picture: golden, meaty mushrooms sautéed with pungent garlic to caramelized perfection, bathing in a creamy, savory blend of dry marsala wine and fresh herbs.

Not to be dramatic, but this isn’t just a sauce, it’s an entire culinary moment. With the perfect blend of marsala mushrooms, rich cream, and a touch of Italian magic, this sauce is the ultimate way to make any meal taste special!

Whether you’re pouring it over chicken, smothering oodles of noodles, or drizzling it over baked potatoes, my marsala cream sauce is the dinner hero you’ve been missing.

And best of all, it’s super simple to make. One pan, pantry staples, five-star flavor!

If you love mushroom sauces, be sure to check out this mushroom spaghetti sauce next.

Why you’ll love this recipe

  • BIG Flavor, Little Effort. One pan, 8 simple ingredients (plus a mushroom variety you love), and 20 minutes of active cooking is all you need.
  • Beautiful Balance. Marsala wine brings a nutty depth that pairs perfectly with earthy mushrooms, cream’s richness, and a hint of herbs freshness.
  • Incredibly Texture. Butter and cream gives you that signature silkiness while the sautéed mushrooms offer tender bite.
  • Perfectly Versatile. Add pan-seared chicken breasts for chicken marsala, spoon of grilled steaks for steak marsala, toss in cooked pasta for cozy date night vibes, or spoon it over a baked potato. This mushroom cream sauce plays well with everything!
  • Customizable and Family-Friendly. Try a dairy-free swap, use gluten-free flour, mix up the herbs, toss in crispy bacon—the possibilities are endless.
  • Chef Developed Recipe. Tired of getting your recipes from untrained “home cooks”? With this step-by-step recipe—from a trained culinary professional with restaurant experience—you’ll be mastering the art of making the best marsala sauce in no time!

If you’re looking for more delicious homemade sauces perfect for pasta, be sure to try these fan-favorites next: Roasted Red Peppers Sauce, Vodka Tomato Sauce, and Philadelphia Cheese Sauce.

Recipe testimonials!

Here’s what readers are saying about this tried and true mushroom cream sauce with marsala wine recipe:

  • “I made this recipe twice this month and it’s so good. My girlfriend and I are vegetarian so I make this with veggie broth instead of beef broth. It tastes amazing served on orzo (and even just plain rice). I pair it with a green salad or sautéed kale on the side and it’s the ultimate weeknight comfort food.” – Maurine
  • “This was so yummy! It’s a keeper recipe for sure!” – Pam
  • “This is a fantastic recipe. I made it as directed and it is wonderful. I used 6 varieties of mushrooms. Next, I made a large amount and turned it into a soup with less wine, 4 cups of mushroom broth, and lightly sautéed asparagus. Thank you for this delicious recipe!!!! – Judy
Angled, close-up photo of marsala mushrooms garnished with fresh thyme.

Ingredients for marsala mushroom sauce

  • Butter. Lends richness and depth to the mushroom sauce.
  • Shallot. For a touch of delicate, slightly sweet onion flavor. Swap: Leeks are terrific if you prefer a slightly sweeter flavor.
  • Mushrooms. The star players! Cremini, button, or baby bella mushrooms work best for that deeply earthy, meaty mushroom flavor. But oyster, portobello, or shiitakes work great too.
  • Garlic. Provides a distinctive, punchy taste. For the best flavor, use fresh garlic and mince it yourself. That pre-minced stuff in a jar is very lackluster in flavor.
  • Flour. A smidge of all-purpose flour helps thicken the sauce.
  • Wine. Dry marsala wine adds a complex, deep layer of flavor to this sauce.
  • Stock. Adds body and savory flavor. I typically use beef stock for its rich taste, but chicken stock or vegetable stock works for a more subtle flavor. Regardless, use a low- or no-sodium stock so you can control the saltiness of the sauce.
  • Heavy Cream. For rich flavor and decadent mouthfeel. Substitution: A 50/50 split of heavy cream and half-and-half works if you’ want to shave off a few calories without sacrificing much flavor. Or, swap the cream for half-and-half or whole milk. Just keep in mind, the lighter the cream, the less creamy sauce will be!
  • Fresh Herbs. A combination of thyme and parsley add a pop of herbaceous, bright flavor.

Recipe variations

Want to make a few changes or additions to this creamy marsala sauce? Wonderful – I encourage you to make this recipe your own! Below are a few easy delicious ideas to inspire:

  • Vegan Marsala Sauce. Swap out the butter for a good olive oil, use veggie stock, and substitute the cream for your favorite plant-based cream or use coconut cream.
  • Gluten-Free. Substitute the all purpose flour for your favorite brand of 1:1 gluten-free flour.
  • Cheesy Touch. Do you love cheese, because let’s face it – who doesn’t? Finish the sauce with a generous sprinkle of freshly grated parmesan, asiago, or pecorino cheese.
  • Extra Umami Flavor. Add a subtle touch of umami flavor by adding a splash or two of soy sauce or Tamari to the sauce.
  • Mustardy Mushroom Sauce: It may sound a little odd, but mustard and mushrooms pair fabulously. For a delicious depth of flavor, add a small dollop of good-quality dijon or grainy mustard to the marsala.
  • Smoky, Meaty Twist. Before serving, stir in cooked pancetta or bacon for luxurious date-night vibes.

If mushrooms are on sale at the grocery store, pick up extra and put them to good use in these delicious recipes: mushroom marinade recipe, roasting mushrooms and onions, and this sauteed mushrooms recipe.

Overhead, close-up photo of marsala cream sauce in a black skillet.

How to make mushroom marsala

This easy and creamy recipe for mushroom marsala sauce is straightforward to prepare. Here’s how:

  1. Sauté Shallots. Melt butter in a saute pan over medium heat. Add in the shallot and sauté 1-2 minutes, or until soft.
  2. Add Mushrooms. Add the mushrooms to pan. Sauté until liquid is evaporated and mushrooms are lightly golden, about 3 minutes.
  3. Add Aromatics. Add in the garlic and season with salt and pepper. Sauté until fragrant, about 30 seconds.
  4. Add Flour. Sprinkle the flour over mushrooms and cook, stirring, for 1 minute.
  5. Deglaze with Marsala. Whisk in the Marsala wine and cook until slightly reduced, about 4 – 6 minutes, scraping up browned bits off bottom of the pan.
  6. Add Stock. Whisk in the stock and continue to cook until slightly reduced again, about 4-5 minutes.
  7. Add Cream. Stir in the thyme and heavy cream. Reduce heat to low and cook for 1-2 minutes, stirring occasionally.
  8. Enjoy Mushroom Marsala Cream Sauce. Taste the sauce and adjust with salt and pepper. Add parmesan cheese if you would like. Then, serve and enjoy!

Chef expert tips for perfect results every time!

While this mushroom sauce is pretty straightforward to prepare, there are a few tips and tricks to ensure you end up with stellar results:

  • Use Dry Marsala Wine. It’s more balanced and less sweet – perfect for savory sauces. Reserve sweet marsala for sweeter sauces and applications.
  • Don’t Crowd the Mushrooms. Sauté the mushrooms until they’re just golden-brown in color. And cook in batches if needed to prevent steaming.
  • Wait on the Salt. Don’t salt the mushrooms until AFTER they’re sautéed. Salt draws out moisture so if you add it at the beginnings, they’ll steam instead of sear to a golden-brown color.
  • Deglaze Like a Chef. After browning the mushrooms, add the marsala wine and use the edge of a wooden spoon to scrape up all the flavorful bits (fond) from the bottom of the pan. All those caramelized bits = flavor! 
  • Whisk It. To keep your sauce smooth and creamy, make sure you whisk constantly when adding the wine and broth.
  • Simmer, Never Boil. Let the cream sauce gently boil to reduce the consistency and intensify the flavors without running the risk of breaking the sauce.
  • Taste And Adjust. Everyone’s tastebuds are different and marsala wines can vary. Plus, cream sauces require a lot of seasoning to make the flavors really sing. So, be sure to taste the sauce and add a splash of cream, few pinches of salt, or a cracks of black pepper to fine tune the marsala sauce.
  • Garnish Before Serving. Remember, you eat with your eyes first. A generous sprinkle of fresh herbs and freshly-grated parmesan can take the sauce to the next level of deliciousness.

Step-by-step photos: making this recipe at home 

Scroll down for the detailed instructions in the printable recipe at the bottom of the page.

Step by step photo collage showing how to make mushroom cream sauce with written instructions on each step.

FAQs: frequently asked questions

Below you’ll find the most common questions and answers about making this recipe. If you have a question you’d like answered, please drop it in the comments section below!

What mushrooms are best?

Cremini or baby bella mushrooms are the fan favorite here, but feel free to use whatever mushrooms you love. Shiitake, button, and portobello work great too. Or go gourmet and use a mix of mushrooms. 

What is marsala wine?

Marsala wine is a fortified wine produced in the region surrounding the Italian city of Marsala in Sicily. And there are two different styles, or varieties, for cooking – dry marsala and sweet marsala.

Dry marsala wines are deep in color with an unmistakable nutty, slightly savory flavor. And they’re typically used to create rich sauces, such as marsala sauce, or in this case, marsala cream sauce.

Sweet marsala wines are rich, velvety, and sweet in flavor. While they’re absolutely delicious and have their place in your kitchen, you should reserve them for baking and using in your dessert recipes.

Can I use sweet marsala wine instead of dry?

Unfortunately, dry and sweet marsala’s are wildly different. And since this recipe is for a savory mushroom cream sauce, you’ll need to use dry marsala wine for the best results.

Where is marsala located 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.)

What is a good substitute for marsala?

Aside from the  mushrooms, the marsala wine is the main components of this sauce. So for the best taste, I don’t recommend substituting.

However, if you’re in a pinch, Madeira wine contains many identical flavor characteristics as marsala and makes the best substitute. Just keep in mind, Madeira isn’t identical to marsala, so the sauce will taste similar, but not exact.

Or, you can simply use extra stock if you prefer, but your sauce will be missing that something special.

Can I skip the cream?

Sure, it’s your sauce, so you can absolutely do whatever you’d like in the kitchen. However, you will lose a lot of the richness. I recommend using half-and-half if you’re looking to cut some of the richness. 

Can I make this marsala wine sauce ahead of time? 

Sure. This recipe for marsala mushroom sauce reheats beautifully. However, keep in mind, it will still be “leftovers”.

Extreme close-up photo of mushroom marsala with fresh mushrooms and herbs.

Serving marsala cream sauce

This sauce is incredibly versatile and you can use it in a myriad of delicious ways. Below are just some of my favorite serving ideas:

  • Over Chicken. Chicken marsala is a classic for a good reason. Pour the sauce over cooked chicken breasts or thighs for a delicious Italian meal.
  • Spooned onto Pork Chops. Spoon over pan-fried pork chops for a hearty dinner idea.
  • Tossed with Pasta or Gnocchi. Toss your favorite variety of cooked noodles or stuffed noodles with this marsala sauce recipe for a quick and cozy weeknight meal.
  • Poured over Mash or Polenta. Generously ladle mushroom cream sauce over a bed of mashed potatoes with skin on, mashed cauliflower, or creamy polenta for a twist on gravy and mash.
  • With Steak or Steak Bites. Try grilling, pan-frying, or slow cooking ribeye steak and generously drizzle the sauce over top for an instant upgrade.

Unique serving suggestions

  • Serve with Crusty Bread. Use as a dipping sauce for crusty sourdough bread or roasted garlic garlic bread.
  • Topping for Potatoes. Try marsala mushrooms as a decadent topping for baked potatoes or potatoes au gratin with a pat of butter and a fluffy of fresh herbs.
  • Swirl into Risotto. Add extra richness and a depth of flavor by swirling it into creamy risottos. It plays perfectly with my mushroom risotto with orzo.
  • Sauce for Omelettes. Try it as a gourmet savory sauce for omelets, creamy scrambled eggs, or crepes at brunch.
  • Use in Lasagna. The perfect prep-ahead meal for a dinner party, simply layer the mushroom cream sauce in a savory mushroom or vegetarian lasagna.
Overhead photo of marsala sauce with mushrooms, thyme, and cream in a cast iron skillet.

Storing leftovers

  • Refrigerator Storage: Cool the marsala cream sauce to room temperature before storing in an airtight container in the fridge for up to 4 days.
  • Freezing Instructions: Transfer the cooled marsala sauce recipe to a freezer-safe container and store in the freezer for up to 2 months. Thaw the sauce in the refrigerator overnight before reheating
    • Storage Note: If you plan on freezing this mushroom sauce, do not add the cream or fresh herbs. Cream-based sauces will separate during thawing and reheating.
  • Reheating Instructions: Gently warm the marsala sauce over low to medium-low heat, whisking often. If the sauce looks too thick, add a splash of cream, stock, or broth to loosen it up. 
    • Tip for Reheating: If you stored the sauce in the freezer, don’t forget to whisk in the heavy cream and fresh herbs during the last few minutes of reheating.
Action photo of spoon scooping up cooked orecchiette pasta in marsala wine sauce with mushrooms.

Ready to wow your loved ones or just treat yourself? Creamy-dreamy, elegant, and totally doable on a weeknight, this recipe for marsala sauce is about to become your new culinary superpower! Serve it for cozy Sunday suppers, date night, or when you simply want to take Tuesday’s pork chops completely over the top.

Make it once and I know you’ll want to drizzle it on EVERYTHING. If you try it, don’t forget to come back and drop your thoughts in the comments below. Or snap a picture and tag me on social media—I love to see what you’re cooking!

Until next week, friends, cheers!

Cheyanne

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Overhead photo of marsala sauce with mushrooms, thyme, and cream in a cast iron skillet.

Marsala Sauce

4.75 from 31 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Print Recipe Pin Recipe
Luxuriously rich, beautifully creamy, and positively bursting with golden mushroom goodness — this Marsala sauce is what dinner dreams are made of! With the perfect balance of earthy mushrooms, rich cream, fresh herbs, and that unmistakably delicious Marsala wine flavor, you'll want to put this sauce on everything. Best of all, this recipe is actually quite easy to make at home in less than 30 minutes!

Equipment

  • 1 large skillet
  • 1 Whisk

Ingredients 

  • 2 TBS Unsalted Butter
  • 1 small Shallot – finely diced
  • 8 ounces Cremini Mushrooms – thinly sliced (substitute: Baby Bella, White Button Mushrooms OR a Combination of each)
  • 2 Cloves Garlic – minced
  • 1 1/2 TBS All Purpose Flour
  • 1 1/4 Cup Dry Marsala Cooking Wine (SEE NOTES)
  • 1/3 Cup Unsalted Beef Stock
  • 2-3 TBS Heavy Cream – or more to taste (SEE NOTES)
  • 1 1/2 tsp Fresh Thyme – chopped (substitute 1/4 tsp ground thyme)
  • 1 1/2 tsp Fresh Parsley – chopped
  • to taste Kosher Salt and Ground Black Pepper

Instructions

  • Sauté Shallots: Melt the butter in a skillet over medium heat.
    Once the butter is melted, add the shallots and sauté for 1-2 minutes, or until softened.
  • Add Mushrooms: Add the mushrooms to pan and sauté, stirring occasionally, until the liquid is evaporated and mushrooms are barely cooked through, about 3 minutes.
  • Add Aromatics: Add in the garlic, ¼ tsp kosher salt, and 1/8 tsp black pepper.
    Sauté, stirring constantly, until fragrant, about 30 seconds.
  • Add Flour: Sprinkle the flour over sautéed mushrooms and cook, stirring constantly, for 1 minute.
  • Deglaze with Marsala Wine: Reduce the heat under the pan to between medium and medium-low.
    Then, pour the Marsala Wine into the pan and use the edge of a wooden spoon to scrape up all the browned bits from the bottom of the pan – that's flavor!
    Let the marsala cook, whisking frequently, until slightly reduced, about 4 – 6 minutes.
  • Add Stock: While whisking constantly, pour in the beef stock.
    Let the sauce continue to cook, whisking occasionally, until the marsala sauce is slightly reduced again, about 4-5 minutes.
  • Add Cream and Herbs: Reduce the heat to low and stir in the heavy cream and thyme. (SEE NOTES). 
    Let the Marsala marsala cream sauce cook, stirring occasionally, for 1-2 minutes, or until heated through.
    Remove the sauce from the heat and add parsley.
    Grab a spoon and give the mushroom sauce a taste and then adjust the seasonings to suit your tastebuds.
  • Serve Marsala Sauce: Serve mushroom marsala sauce with crusty bread or ladle over steak, chicken, pork, pasta, pork, and more. Enjoy!

Video

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Notes

  • Marsala Wine. There are two different varieties of marsala for cooking – dry and sweet. Since this recipe is for a savory mushroom cream sauce, it utilizes dry marsala wine. Reserve sweet marsala wines for sweet applications and desserts.
  • Heavy Cream.Use 2 tablespoons of heavy cream if you are looking for a slightly creamy sauce, and 3 tablespoons for a creamier sauce! I typically use 2 1/2 tablespoons.
  • Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  • Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  • Yield: 1 1/2 cup sauce
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 226kcal    Carbohydrates: 17g    Protein: 2g    Fat: 8g    Saturated Fat: 5g    Polyunsaturated Fat: 0.4g    Monounsaturated Fat: 2g    Trans Fat: 0.2g    Cholesterol: 24mg    Sodium: 14mg    Potassium: 366mg    Fiber: 1g    Sugar: 8g    Vitamin A: 324IU    Vitamin C: 2mg    Calcium: 31mg    Iron: 1mg
Course: Sauce, Side Dish
Cuisine: Italian

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