Creamy Mushroom Marsala Sauce

If you are looking a full proof steak recipe to go along with this mushroom sauce, look no further. Our ribeye steak recipe, complete with a video, is here to guide you!

Mushroom Recipes

Mushrooms definitely fall into ‘a hate it or love it type of food’ category. Some people don’t like them but those of us who do, love them passionately! I never seem to get tired of cooking and eating mushrooms. They are a great source of vitamins and a delicious meat substitute! I especially love to combine different types of mushrooms for a mix of tastes and textures. The versatility of mushrooms is hard to match. They could be used in so many different ways. Take these delicious starters as an example. Stuffed Mushrooms with Prosciutto and Pine Nuts or a classic Cream of Mushroom Soup brilliantly showcase the wide range of textures and flavours. Main dishes like Bacon Wrapped Chicken Thighs Stuffed with Mushrooms could become a centrepiece of a dinner party or add mushrooms to this simple Chicken Risotto for an easy midweek meal. They infuse a great deal of flavour into vegetable sides as well. Just take a look at our Braised Savoy Cabbage with Bacon, Mushrooms and Sour Cream.

Mushroom Marsala Sauce

Still one of my most favourite ways to eat mushrooms is in a sauce. The incredible flavour they bring is difficult to beat. The inspiration for this mushroom marsala sauce comes from one of the most popular recipes on our site Chicken Marsala. As much as people love tender and juicy chicken in that recipe, what makes it a firm favourite is the mushroom sauce flavoured with Italian fortified Marsala wine. The ingredients that enhance and compliment the sauce are onion, garlic, rosemary, parsley and a touch of heavy cream for that luscious velvety texture.

How to Make It

Making this mushroom sauce is very easy and quick. Here are a few steps that will help you to get the most flavour out of your ingredients:

Prepare the base of your sauce by sauteing your onions until tender and translucent. Don’t rush this step. Well cooked onions add a layer of flavour that shouldn’t be skipped. Cook the garlic over low heat to avoid burning, otherwise it impart a bitter taste to the sauce. Brown the mushroom until golden. Another way to add extra flavour. Thicken the sauce with flour mixed with olive oil left in the pan from browning onions and vegetables. Deglaze the pan with a sweet Marsala wine and let it bubble away until it reduces. Finally, add a splash of cream over low heat at the very end.

Serving suggestions

Part of the genius of a great sauce like this one, and why they are so good to have in your repertoire, is how versatile they can be. I made this sauce to go with a lovely grilled steak, but it’s also amazing with grilled chicken or pork loin. Or use the sauce to dress up very simple dishes like these Ground Meat Patties or Chicken into something utterly delicious. The sauce is also one of my go-to ways to bring an exciting edge to roast or oven fried potatoes. Add steamed or roasted vegetables and chunks of sourdough bread to soak up that delicious sauce and you have everything you need for an amazing meal!

Storage and leftovers

Cream based sauces like mushroom marsala sauce will store well in the fridge. Keep it up to 7 days in an airtight container. It’ll warm up well in a microwave or a saucepan, stirring over medium-low heat. Add a splash of water if it needs to be loosened. As a creamy sauce, this isn’t one to freeze. The cream in the sauce will likely separate if frozen, making it less than pleasant to eat.