Creamy Marsala Sauce
, Updated Aug 06, 2025
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This easy Mushroom Marsala Sauce is rich, creamy and packed with flavor! Perfect for chicken, steak, pork, or pasta, it will transform your everyday meals into something unforgettable.
There’s something magical about Marsala sauce – the subtle sweetness from the wine, the earthy flavor of the mushrooms, the silky texture that clings to whatever it’s poured over. Whether you’re making a quick meal or looking to zhuzh up your dinner party mains, this versatile mushroom marsala sauce always delivers!
Why You’ll Love This Recipe
- Big flavor, simple method and ready in 20 minutes!
- Super versatile – goes with chicken, pork, steak, potatoes, pasta, polenta… Honestly, I would eat that sauce on cardboard!
- Restaurant-worthy, delicious and yet so easy!
Let’s Talk Mushrooms
Mushrooms are absolute flavor bombs—and they shine in so many dishes beyond just being a steakhouse sidekick. They can be a bit of a “take it or leave it” ingredient – some people love them and others shy away from them.
I grew up eating mushrooms, love them with a passion and would sneak them into most of my dishes… if it were’s for my pesky kids who are still too young to fully appreciate them!
The meaty texture and earthy flavor of mushrooms shine in creamy sauces and hearty stews and replace meat in many vegetarian and vegan recipes. They can be found in dishes the world over, from French classic Boeuf Bourguignon, to Eastern European staples such as Stroganoff and Bigos, Italian risottos and Asian stir fries.
You are surely familiar with Chicken Marsala of course, it is one of the most searched recipes ever! Well, this recipe is the sauce, distilled down to its essence. Let’s take a look at what your will need to make it.
What is Marsala sauce made of?
You only need a handful of ingredients to create a fancy sauce that goes with practically everything!
- Marsala wine – This Italian fortified wine hails from Sicily. Marsala wine has complex nutty, caramel flavors with sweetness reminiscent of dried fruits. Dry Marsala or semi-dry is best for savory dishes, while sweet Marsala (dolce) can be used in desserts such Tiramisu.
- Mushrooms – I used brown mushrooms (cremini / chestnut / baby bella mushrooms) and white button mushrooms. Use different types of mushrooms for more complex flavor and a variety of textures.
- Finely diced shallots deliver a mellow sweetness that blends beautifully with the wine. A touch of garlic to enhances the flavor but does not overpower the sauce.
- Butter and olive oil for sautéing and richness.
- Chicken or vegetable stock for the sauce base and cream to make it rich. You can use heavy cream (double cream) or half and half (pouring cream).
- Cornstarch slurry – Thickens the sauce, makes it silky and keeps it gluten-free. I prefer it to flour which is often used in Marsala sauce.
- I added a little dark soy sauce for added umami and to deepen the color of the sauce. You can also a few drops Worcestershire sauce if you like, but bear in mind it is not vegetarian. A spoonful of mustard is another good flavor enhancer.
- Fresh thyme and parsley – Thyme is a natural partner for mushrooms while parsley adds a touch of green when serving.
How to Make Marsala Sauce
- Heat the olive oil and butter in a large skillet. Add a finely dice shallot and cook, stirring, over medium-low heat until softened, about 3 minutes. Season with salt, pepper and a touch of garlic powder.
- Stir in the garlic and sauté for 30 seconds or so. Add in the mushrooms, pinch salt and thyme. Let them cook down for a few minutes, stirring over low heat.
- Pour in Marsala wine and simmer until it is reduced by about half. Stir in the chicken stock and cornstarch slurry. Let the sauce simmer over gentle heat, stirring occasionally, until the sauce thickens.
- And now for the finishing touches – stir in the cream and heat through. Taste the sauce – does it need a little soy sauce for added depth or more seasoning?
- Take the sauce off the heat. Season with cracked black pepper and garnish with fresh parsley if using.
Serving Suggestions
Marsala sauce is not just for chicken – it can take so many dishes from blah to wow! Serve with filet mignon or ribeye steak for a decadent finish. Pair it with, pork chops or grilled chicken, serve it on the side of roasts instead of gravy, spoon it over mashed potatoes, creamy polenta or pasta… it will transform any meal into something special. You can even serve it over crusty toasted sourdough bread slices for a fancy yet effortless starter!
Recipe Tips and Notes
- Use dry or off-dry Marsala wine for savory sauces like this one. Check the label for secco or semisecco. Dry sherry or Madeira wine are the closest substitutions.
- Marsala sauce no mushrooms? If you love the flavor but don’t like the texture of mushrooms you could leave them out. Add dried mushroom powder, to taste, for the rich umami flavor and earthy aroma.
- Vegan variation: Leave out the butter, use vegetable stock and swap cream for unsweetened soy cream (also suitable for those avoiding dairy).
Storage and Leftovers
Place a piece of parchment paper directly on the surface of the hot sauce you are not using it straight away to prevent a skin from forming. Store the cooled sauce in an airtight container or jar for up to four days. Reheat gently on the stove before using, adding a little water if the sauce is too thick.
Marsala sauce can be frozen, but make sure to leave out the cream! Portion into airtight containers or freezer bags, label and use within three months. To use, thaw overnight in the fridge and reheat over low heat, stirring the cream at the end.
If you try this luscious mushroom Marsala sauce recipe, I’d love to hear how you serve it – steak, or straight from the spoon? Please a comment and rating below, follow me on Pinterest for more easy recipes and don’t forget to tag me on @Instagram and TikTok so I can see your creations.
Marsala Sauce
Video
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 large shallot finely diced
- 1 tsp salt
- ½ tsp pepper
- ½ tsp garlic powder optional
- 2 cloves garlic sliced or minced
- 1 tbsp fresh thyme leaves
- 2 cups (200g) brown mushrooms sliced or quartered depending on size
- 1 cup (100g) white baby mushrooms whole or sliced
- ½ cup (125ml) Marsala wine semi-dry or dry
- 1 ¼ cups (300ml) chicken stock or vegetable stock
- 1 tbsp cornstarch (cornflour)
- ⅓ cup (80ml) cream heavy / double
- 2-3 tsp dark soy sauce optional
- salt and black pepper to taste
- fresh parsley to garnish
Instructions
- Heat the olive oil and butter in a large skillet. Add a finely dice shallot and cook, stirring, over medium-low heat until softened, about 3 minutes. Season with salt, pepper and a touch of garlic powder.1 tbsp olive oil, 1 tbsp unsalted butter, 1 large shallot, 1 tsp salt, ½ tsp pepper, ½ tsp garlic powder
- Stir in the garlic and sauté for 30 seconds or so. Add in the mushrooms, pinch salt and thyme. Let them cook down for a few minutes, stirring over low heat.2 cloves garlic, 1 tbsp fresh thyme leaves, 2 cups (200g) brown mushrooms, 1 cup (100g) white baby mushrooms
- Pour in Marsala wine and simmer until it is reduced by about half. Stir in the chicken stock and cornstarch slurry. Let the sauce simmer over gentle heat, stirring occasionally, until the sauce thickens.½ cup (125ml) Marsala wine, 1 ¼ cups (300ml) chicken stock, 1 tbsp cornstarch
- And now for the finishing touches – stir in the cream and heat through. Taste the sauce – does it need a little soy sauce for added depth or more seasoning?⅓ cup (80ml) cream, 2-3 tsp dark soy sauce
- Take the sauce off the heat. Season with cracked black pepper and garnish with fresh parsley if using.salt and black pepper, fresh parsley
Notes
- Use dry or off-dry Marsala wine for savory sauces like this one. Check the label for secco or semisecco. Dry sherry or Madeira wine are the closest substitutions.
- Marsala sauce no mushrooms? If you love the flavor but don’t like the texture of mushrooms you could leave them out. Add dried mushroom powder, to taste, for the rich umami flavor and earthy aroma.
- Vegan variation: Leave out the butter, use vegetable stock and swap cream for unsweetened soy cream (also suitable for those avoiding dairy).
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
