This post may include affiliate links. Thank you for your support.

Silky, creamy-dreamy, and ridiculously flavorful — this Marsala Mushroom Sauce is about to change the way you cook weeknight dinners, period. Golden, buttery mushrooms simmer in a splash of nutty marsala wine and a whisper of cream, with just enough fresh herbs to make your kitchen smell like a five-star bistro — one taste and you’ll want to pour this over absolutely everything. Best of all, this recipe comes together in one pan, in about 30 minutes, using ingredients you probably already have on hand.

“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 marsala wine mushroom sauce at home.

Hi, friends! Today were making classic marsala sauce. But this isn’t your average marsala recipe — this is the one that’ll have you scraping the skillet clean. It’s a steakhouse-level indulgence made in one pan, in under 30 minutes, with ingredients already hiding in your pantry. Ready to fall in love? Let’s get into it:

Table of Contents

About this marsala sauce

Rich, velvety, and delightfully nutty-sweet — this marsala sauce is about to ruin every other sauce for you, and I’m not even sorry. 

Imagine: golden-brown mushrooms caramelize at the edges before simmering in a glossy, nutty-sweet marsala wine sauce kissed with just enough cream to turn silky and rich. It’s earthy, a little boozy in the best way, and finished with garlic, fresh thyme, and a touch of tang that keeps every spoonful interesting instead of one-note. Honestly? It’s the kind of sauce that makes people stop mid-bite and ask, “wait, what IS this?”

And here’s the best part: you don’t need a culinary degree (though, hi, I happen to have one) to pull this off. This marsala wine sauce recipe uses one skillet, about eight ingredients, and roughly 30 minutes — just as at home on a busy Tuesday as it is at your fanciest dinner party. Pour it over seared steak, ladle it over chicken, or toss it with pasta — this sauce shows up and shows off every single time.

Why you’ll love this recipe

So, what makes this particular mushroom marsala sauce stand head and shoulders above the rest? I’m thrilled you asked. There’s a few things, actually:

  • Spot-On Flavor. Dry marsala wine brings a deep, nutty, almost toasty sweetness that plays beautifully against earthy mushrooms, savory stock, rich cream, and fresh herbs. Nothing overpowers anything else — just delicious harmony in a skillet.
  • Downright Luxurious Texture. Butter and cream create that signature silky, spoon-coating texture, while the sautéed mushrooms stay tender with just enough bite to keep things interesting. It’s the difference between a “fine” sauce and a “can I lick the pan?” sauce.
  • Comes together Fast, in One Pan. No fancy equipment, no fifteen dishes to wash. Just one skillet, a whisk, and about 30 minutes of your time.
  • Endlessly Versatile. This isn’t a one-trick sauce. It’s just as happy draped over a juicy steak as it is tossed with orzo, spooned over a baked potato, or ladled over pan-seared chicken.
  • Family-Friendly and Totally Customizable. Swap the herbs, make it dairy-free, toss in some crispy bacon or pancetta — this sauce is a fantastic base recipe that you can truly make your own.
  • Any-Season Recipe. Cozy enough for winter comfort food, elegant enough for spring dinner parties, and rich enough to headline a holiday table. It’s officially an all-season, any-occasion sauce.

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

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

Here’s everything you’ll need to make this marsala and mushroom sauce recipe. Plus, a few insider shopping tips to make sure you nail it on the first try:

  • Unsalted Butter. This is your flavor foundation — it lends richness and helps the mushrooms sauté up beautifully golden. Using unsalted lets you control the seasoning yourself.
  • Shallot. Milder and slightly sweeter than a regular onion, shallot adds a delicate savory backbone. Swap tip: Leeks work great if you want a little more sweetness.
  • Mushrooms. The true star of the recipe! Cremini or baby bella mushrooms are my go-to for that deep, meaty, earthy flavor. But feel free to branch out with oyster, portobello, or shiitake mushrooms, or even a mix. Just be sure to look for mushrooms that are firm and dry to the touch.
  • Garlic Cloves. Freshly minced garlic gives the sauce a punchy, aromatic depth. Skip the pre-minced jarred stuff if you can — fresh garlic makes a noticeable difference here.
  • All-Purpose Flour. Just a small amount helps thicken the sauce to that perfect, spoon-coating consistency. Swap tip: Use a 1:1 gluten-free flour blend if needed.
  • Dry marsala wine. This is the heart and soul of the recipe, so don’t skimp here. Dry marsala wine brings deep, nutty, slightly savory notes that make this sauce taste unmistakably special. Look for it with the cooking wine or in the vinegar aisle of most grocery stores.
  • Stock. Adds savory flavor and body. Beef stock gives the richest flavor, but chicken or vegetable stock will work beautifully too. Just be sure to grab a low-sodium or no-sodium so that you’re in control of the saltiness.
  • Heavy Cream. This is what transforms the sauce from a dimple “wine reduction” into a true marsala cream sauce — silky, luscious, and downright irresistible. Swap tip: For a lighter version, use half-and-half. But please note that the sauce will be a little less rich and creamy.
  • Fresh Herbs (thyme and parsley). Provide a bright, herbaceous finish that keeps the sauce from feeling too heavy. 
  • Kosher Salt and Black Pepper. Essential for overall flavor.

Variations

Once you’ve made this recipe for marsala wine sauce a time or two, don’t be afraid to make it your own. Below are a few delicious ideas to inspire:

  • Vegan Marsala Mushroom Sauce. Make this a vegan sauce by swapping out the butter for a good olive oil, using vegetable stock, and replacing the heavy cream with your favorite plant-based cream or coconut cream.
  • Gluten Free Marsala Wine Sauce. You can turn this into a gluten-free sauce by using your favorite 1:1 gluten-free flour blend in place of the all-purpose flour.
  • Cheesy Finish. Give the sauce a cheesy finishing with a generous sprinkle of freshly grated parmesan, asiago, or pecorino cheese right before serving.
  • Umami Boost. Stir a small splash of soy sauce or tamari along with the stock for a boost of umami flavor.
  • Make it Mustardy. Don’t knock it until you try it! Try whisking in a small dollop of good-quality Dijon or grainy mustard for extra creaminess and a subtle spicy-tang.
  • Carnivore Lover’s Dream. Add a smoky, meaty twist by stirring in some cooked pancetta or crispy bacon just before serving, which is perfect for an extra-indulgent date night dinner.

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.

Professional 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 recipe to the next level of deliciousness.

Step-by-step photos: making this recipe for marsala wine sauce

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 marsala wine sauce recipe. If you have a question you’d like answered, please drop it in the comments section below!

What’s the best type of mushroom to use for marsala sauce? 

Truthfully, that depends upon your personal preferences. However, cremini or baby bella mushrooms are the most popular choice thanks to their deep, earthy flavor. But shiitake, button, and portobello mushrooms all work wonderfully too. And, if you’re feeling fancy, try a mix of a few varieties for a delicious depth of flavor.

What exactly is marsala wine?

Marsala is a fortified wine that hails from the region surrounding the city of Marsala in Sicily, Italy. It comes in two main styles for cooking: dry and sweet.

Dry marsala has a deep color and a nutty, slightly savory flavor that’s perfect for rich, savory sauces like this one. On the other hand, sweet marsala is better saved for desserts as it’s very rich, velvety and sweet in flavor. While they’re both delicious, they’re also have very different uses in the kitchen.

Can I use sweet marsala wine instead of dry?

Since this is a recipe for savory sauce, you’ll want to stick with dry marsala wine for the best flavor. Sweet and dry marsala are quite different, and swapping one for the other will change the taste of your finished mushrooms with marsala wine.

Where do I find marsala wine at the grocery store?

Most major grocery stores carry it, and you’ll typically find it in the same aisle as vinegars and other cooking wines, like sherry or white cooking wine.

Is there a good substitute for marsala?

Unfortunately, since marsala is such a key flavor here, substituting isn’t ideal. But if you’re in a pinch, Madeira wine has a similar flavor profile and makes the best stand-in. You can also use extra stock in a pinch, though you’ll miss out on that signature marsala depth.

Can I make this sauce without the cream?

You certainly can! Just note that you’ll lose some of that luxurious richness. If you want to lighten things up without skipping the creaminess entirely, try swapping in half-and-half.

Can I make this marsala mushroom sauce ahead of time? 

Yes! This sauce reheats nicely, so it’s a great make-ahead option for busy weeknights or dinner parties. Just keep in mind it will technically be “leftovers,” so the texture will be slightly different than fresh off the stove.

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

Serving marsala cream sauce

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

  • Classic Chicken Marsala Dinner. Pour this sauce over pan-seared or grilled chicken breasts for a classic, crowd-pleasing chicken marsala dinner.
  • Spoon over Pork Chops. Generously ladle over pan-fried pork chops for a comforting, hearty weeknight meal.
  • Tossed with Cooked Pasta. Toss the marsala mushrooms with your favorite cooked pasta or gnocchi for a quick, cozy dinner that feels fancier than the effort it actually takes.
  • Pour over Mash or Polenta. Spoon this marsala wine mushroom sauce over creamy mashed potatoes with skin on, mashed cauliflower, or polenta for a rich, gravy-like twist on classic comfort food.
  • Drizzle over Steak. Lavishly drizzle it generously over a perfectly seared steak or try slow cooking ribeye steak for an instant steakhouse-worthy upgrade.

Unique serving suggestions

  • Add Crusty Bread. serve it as a warm dipping sauce alongside crusty sourdough bread or roasted garlic garlic bread for an appetizer nobody will be able to resist.
  • Top Potatoes. Spoon these mushroom cream sauce over a loaded baked potato with a pat of butter and a flurry of fresh herbs for a decadent side dish.
  • 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 over omelets, creamy scrambled eggs, or crepes for an elevated weekend brunch.
  • Layer in Lasagna. Stack the mushrooms and sauce into a vegetarian lasagna for an easy, prep-ahead dinner party centerpiece.
Overhead photo of marsala sauce with mushrooms, thyme, and cream in a cast iron skillet.

Storing leftover mushrooms with marsala wine

Allow leftover mushroom sauce with marsala wine to cool completely to room temperature before storing according to below:

  • Refrigerator Storage: Let the sauce cool to room temperature, then store it in an airtight container in the fridge for up to 4 days.
  • Freezer: This marsala wine sauce freezes beautifully for up to 2 months in a freezer-safe, airtight container — with one important caveat. If you’re planning to freeze it, leave out the cream and fresh herbs before freezing, since cream-based sauces tend to separate when thawed and reheated. Thaw the sauce overnight in the refrigerator before reheating.
  • Reheating: Warm the mushroom sauce gently over low to medium-low heat, whisking often to bring it back together. If it’s looking a little thick, splash in a bit more cream, stock, or broth to loosen it up. If you froze the sauce (without the cream and herbs as instructed), whisk those in during the last few minutes of reheating for that fresh, just-made flavor.
Action photo of spoon scooping up cooked orecchiette pasta in marsala wine sauce with mushrooms.

And there you have it, friends: a rich, silky, ridiculously flavorful marsala wine sauce recipe that comes together in one pan, in about 30 minutes, using ingredients you probably already have on hand.

It’s cozy enough for a Tuesday night and elegant enough for your next big celebration, which is exactly what makes this recipe so special. After you make this marsala mushroom sauce once, I promise you’ll be looking for excuses to put it on everything.

So go ahead, grab that skillet, and give it a try! But, don’t forget to come back and let me know how it turned out in the comments below. I always love cheering you on in the kitchen.

Cheers,

Cheyanne

Craving MORE? Follow all the deliciousness on Facebook, Pinterest and Instagram!

More all-purpose sauces for steak, chicken, and pasta!

Are you looking for more versatile sauce recipes to jazz up your favorite dish? Check out these fan favorites next:

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
Silky, creamy-dreamy, and ridiculously flavorful — this Marsala Mushroom Sauce is about to change the way you cook weeknight dinners, period. Golden, buttery mushrooms simmer in a splash of nutty marsala wine and a whisper of cream, with just enough fresh herbs to make your kitchen smell like a five-star bistro — one taste and you'll want to pour this over absolutely everything. Best of all, it comes together in one pan, in about 30 minutes, using ingredients you probably already have on hand.

Equipment

  • 1 large skillet

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.
    Overhead action photo of shallots sautéing in a large skillet.
  • 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.
    Overhead action photo of raw sliced mushrooms starting to soften in a sauté pan.
  • Add Aromatics: Add in the garlic, ¼ tsp kosher salt, and 1/8 tsp black pepper.
    Sauté, stirring constantly, until fragrant, about 30 seconds.
    Overhead photo of sautéed sliced mushrooms topped with minced garlic and salt in a large skillet.
  • Add Flour: Sprinkle the flour over sautéed mushrooms and cook, stirring constantly, for 1 minute.
    Overhead photo of sautéed mushrooms sprinkled with flour in a large skillet.
  • 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.
    Overhead action photo of Marsala Wine being poured over sautéed mushrooms in a skillet.
  • 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.
    Overhead action photo of broth being poured into a skillet with Marsala Wine and sautéed mushrooms.
  • 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.
    Overhead action photo of cream being poured into a skillet containing marsala mushroom sauce.
  • Serve Mushroom Marsala Sauce: Serve mushroom marsala sauce with crusty bread or ladle over steak, chicken, pork, pasta, pork, and more. Enjoy!
    Overhead photo of fully cooked marsala cream sauce.

Video

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
I am not a certified nutritionist. All the nutritional information is generated by an online calculator and provided as a courtesy. 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

Did you make this recipe?

Mention @nospoonnecessary on Instagram and tag it #nospoonnecessary!

©No Spoon Necessary.  All images and content are under copyright protection. Please do not use any images without prior permission. Kindly, do not publish this recipe without prior consent. To reference this recipe, please link directly to this post.