Mushroom Marsala Cream Sauce for Steaks
This simple Mushroom Marsala Cream Sauce is luxuriously rich, slightly sweet and a smidgen smokey. Serve it over steak, chicken, pork or pasta to easily elevate any dish!
cream, Easy, marsala, mushroom, one pan, one pot, sauce
– Fine Dice
, Baby Bella, or White Button Mushrooms (Or Combination of each) – Thinly Sliced
All Purpose Flour
Dry Marsala Cooking Wine
, to taste
- chopped (can substitute 1/4 tsp ground thyme)
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!
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)