Creamy Marsala Mushroom Sauce

Creamy Marsala Mushroom Sauce in a cast iron pan, rich and velvety with mushrooms coated in a golden-brown Marsala wine sauce, garnished with fresh parsley. — This Creamy Marsala Mushroom Sauce is rich, velvety, and full of deep, savory flavor—perfect for steak, chicken, or pasta. Get the recipe now at FoodForYourGood.com

Rich, velvety, and packed with flavor, Creamy Marsala Mushroom Sauce is the ultimate way to upgrade your favorite meals. Whether you’re drizzling it over juicy steak, spooning it onto grilled chicken, or tossing it with pasta, this sauce brings restaurant-quality flavor straight to your kitchen—without the hassle.

So, what makes it so irresistible? First, golden-browned mushrooms provide a deep, savory taste. Then, Marsala wine adds that signature touch of warmth and richness. But the real magic happens when heavy cream and broth blend together, creating a smooth, luxurious texture that coats every bite. Even better, this sauce comes together quickly and easily in just one pan!

If you’ve never made a Marsala sauce before, don’t worry—it’s practically foolproof! With just a few simple steps and basic ingredients, you’ll have a dish that tastes like it came from a five-star kitchen. Best of all, it pairs beautifully with almost anything. So, if you’re ready to impress, let’s dive into the recipe and discover how this creamy, dreamy sauce can take any meal to the next level!

Recipe Yield: about 3 cups sauce

INGREDIENTS

16 oz cremini mushrooms, sliced
4 cloves garlic, minced
1 cup dry Marsala wine
One cup low-sodium chicken or vegetable broth
1 1/4 cup heavy cream
4 tbsp butter
2 tbsp olive oil
1/2 tsp salt (plus more to taste)
1/2 tsp black pepper
1 tsp Dijon mustard (optional, but highly recommended)
2 tsp fresh thyme (or 1/2 tsp dried thyme)
1 tbsp cornstarch mixed with 1 tbsp water (optional, for extra thickness)

INSTRUCTIONS

1. Sauté the mushrooms: Melt butter with olive oil in a large skillet over medium-high heat. Add mushrooms, season with salt and pepper, and cook until golden brown, about 5-6 minutes.

2. Add the garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.

3. Deglaze with Marsala: Pour in the Marsala wine, scraping up all the browned bits from the pan. Let it simmer for 3-4 minutes until slightly reduced.

4. Add broth and cream: Stir in the broth, heavy cream, and Dijon mustard (if using). Reduce the heat to medium-low and let it simmer for 7-10 minutes until the sauce thickens slightly.

5. Adjust the consistency: If you prefer a thicker sauce, stir in the cornstarch slurry and let it simmer for another 1-2 minutes until smooth and glossy.

6. Finish and serve: Stir in fresh thyme, taste for seasoning, and adjust if needed. Remove from heat and serve warm over steak, chicken, or pasta!

Helpful Tips to Perfect This Recipe

Choose dry Marsala wine – Avoid sweet Marsala for a more balanced and complex flavor.
Dijon mustard adds depth – A little Dijon enhances the sauce’s richness without overpowering the Marsala.
Simmer for the perfect thickness – Let the sauce naturally reduce, or use a cornstarch slurry for an extra silky texture.

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