This simple Marsala Cream Sauce is luxuriously rich, slightly sweet, perfectly savory and SO easy to prepare! Serve this mushroom marsala over steak, chicken, pork, pasta, baked potatoes and MORE! It's the perfect way to easily elevate any dish!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Saute Shallots: Melt butter in a saute pan over Medium Heat. Add in the Shallot and sauté 1-2 minutes, or until softened.
Add mushrooms: Add the Mushrooms to pan. Sauté until liquid is evaporated and mushrooms are barely cooked through, about 3 minutes.
Add aromatic: Add in the Garlic, ¼ tsp Salt and 1/8 tsp Pepper. Sauté until fragrant, about 30 seconds.
Add flour: Sprinkle the Flour over mushrooms and cook, stirring, for 1 minute.
Add wine: Reduce heat to Medium/Medium-Low and whisk in the Marsala Wine. Cook until slightly reduced, about 4 - 6 minutes, scraping up browned bits off bottom of the pan.
Add stock: Whisk in the Beef Stock and continue to cook until slightly reduced again, about 4-5 minutes.
Add Cream: Stir in the Thyme and Heavy Cream (SEE NOTES). Reduce heat to low and cook, stirring occasionally, for 1-2 minutes, or until heated through
Adjust for taste & Serve: Add in the Parsley. Taste and adjust for seasoning with salt and pepper. Serve over steak, chicken, pork or pasta. Enjoy!
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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. Sweet marsala wines should be reserved for using in your 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 used 2 1/2 tablespoons)
Yield: 1 1/2 cup sauceNutritional information is an estimate based upon 4 servings. Exact information will depend upon the brands of ingredients and precise measurements used.