This rich and creamy Mushroom Marsala Sauce is packed with deep, savoury flavours that elevate any dish. Made with earthy cremini sautéed mushrooms, aromatic thyme, buttery Marsala wine, and a hearty beef stock base, this easy Marsala sauce recipe is the perfect pairing for Individual Ground Beef Wellingtons, steak, roasted chicken, or even pasta. Its velvety texture and bold umami taste transform a casual meal into a restaurant-quality entrée.
Served here with Individual Ground Beef Wellingtons, green beans, and bomba potatoes, this dish is perfect for a dinner party or any occasion that calls for an impressive meal!
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Why You’ll Love This Recipe
- Elevates any dish – Perfect for beef, chicken, pork, or pasta.
- Quick & Easy – Ready in under 20 minutes.
- Rich & Flavourful – Layers of umami from mushrooms, Marsala wine, and beef stock.
- Restaurant-Quality – A simple way to bring gourmet flavours to home cooking.
Ingredients
- Cremini mushrooms
- Unsalted butter
- All-purpose flour
- Dry Marsala wine
- Beef stock (or low-sodium beef broth)
- Fresh thyme, leaves only
See the recipe card below for full ingredients and quantities.
Instructions
Sauté the Mushrooms: Melt the butter in a large skillet over medium-high heat. Add the mushrooms and thyme, then sauté for 3–4 minutes until softened and slightly golden.
Make the Roux: Sprinkle the flour over the pan and stir until it is mixed well with the mushrooms and butter. Cook for 1 minute to remove the raw flour taste.
Add the Wine: Pour in the Marsala wine and stir, scraping up any browned bits from the bottom of the pan if needed. Let it cook for 1–2 minutes until slightly reduced.
Simmer the Sauce: Add the beef stock. Stir well, then bring the mixture to a gentle boil. Reduce heat and let it simmer for 5–8 minutes, stirring occasionally, until thickened. Optional: season with salt and pepper.
Serve & Enjoy: Serve with Individual Ground Beef Wellingtons, steak, grilled chicken, mashed potatoes, or pasta.
Tips for the Best Marsala Mushroom Sauce
- Choose the Right Marsala – A dry Marsala has a more subtle, savoury flavour, while a sweet Marsala wine is recommended for desserts.
- Thicken as Needed – If the sauce is too thin, let it simmer longer. If too thick, add a splash of beef stock.
- Boost Umami – A splash of Worcestershire sauce or a pinch of Parmesan enhances the savoury taste.
- Stock Selection – Use beef stock for red meat, chicken stock for poultry, and pork, mushroom or vegetable broth or vegetable stock for pork dishes for the best flavour pairing.
- Storage – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
FAQs
A: Marsala wine is a fortified wine from Sicily, Italy, known for its rich, nutty, and slightly sweet flavour. It’s made by adding a distilled spirit, usually brandy, to the wine, which increases its alcohol content and enhances its depth.
Types of Marsala Wine:
Dry Marsala Wine – Used in savory dishes like Chicken or Mushroom Marsala, it has a deep, nutty, and slightly caramelized flavor.
Sweet Marsala Wine (Not recommended for this recipe) – Used in desserts like zabaglione or tiramisu, it has more pronounced caramel and vanilla notes.
Marsala is a versatile ingredient, adding depth to sauces, marinades, and even some baked goods.
Best Dry Marsala Substitutions:
Dry Sherry – The closest match, offering similar nutty and caramelized notes. Avoid sweet or cream sherry.
Madeira (Dry or Medium-Dry) – A bit richer but a great alternative.
Dry White Wine + Brandy (3:1 ratio) – This mimics Marsala’s dryness with a bit of depth.
Dry Vermouth – A solid backup with a herbal touch, but drier than Marsala.
Fino or Amontillado Sherry – If you have access to these, they offer complexity similar to dry Marsala.
A: Best Non-Alcoholic Substitutes:
Chicken or Beef Broth + Worcestershire Sauce (or a splash of balsamic vinegar) – Adds umami and depth without sweetness.
White Grape Juice + Vinegar – Use less grape juice (about ⅓ cup) and add 1 tablespoon white wine vinegar to cut the sweetness.
This savoury and elegant Marsala Mushroom Sauce is the perfect finishing touch for any special occasion meal. Try it with Individual Ground Beef Wellingtons, grilled meats, or creamy mashed potatoes for a truly indulgent dining experience!
Other Marsala Wine Sauce Recipes
📖 Recipe
Mushroom Marsala Sauce – No Cream
Ingredients
- 227 grams 8 ounces cremini mushrooms, sliced
- 3 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 1 cup Marsala wine choose a dry rather than a sweet Marsala wine
- 1 ½ cups beef stock or low-sodium beef broth for a lighter taste
- 3 small sprigs fresh thyme leaves only
Instructions
- Sauté the Mushrooms: Melt the butter in a large sauté pan over medium-high heat. Add the mushrooms and thyme, then sauté for 3–4 minutes until softened and slightly golden.
- Make the Roux: Sprinkle the flour over the pan and stir until it is mixed well with the mushrooms and butter. Cook for 1 minute to remove the raw flour taste.
- Add the Wine: Pour in the Marsala wine and stir, scraping up any browned bits from the bottom of the pan if needed. Let it cook for 1–2 minutes until slightly reduced.
- Simmer the Sauce: Add the beef stock. Stir well, then bring the mixture to a gentle boil. Reduce heat and let it simmer for 5–8 minutes, stirring occasionally, until thickened. Season with salt and pepper, optional.
- Serve & Enjoy: Serve with Individual Ground Beef Wellingtons, steak, grilled chicken, mashed potatoes, or pasta.
- Love this Recipe? We’d really appreciate your feedback! Please take a moment to rate and review it below. Your thoughts help others and inspire us to keep creating delicious recipes. Thank you! – James & Elaine
Notes
- Choose the Right Marsala – A dry Marsala has a more subtle, savoury flavour, while a sweet Marsala wine is recommended for desserts.
- Thicken as Needed – If the sauce is too thin, let it simmer longer. If too thick, add a splash of beef stock.
- Boost Umami – A splash of Worcestershire sauce or a pinch of Parmesan enhances the savoury taste.
- Stock Selection – Use beef stock for red meat, chicken stock for poultry, and pork, mushroom or vegetable broth or vegetable stock for pork dishes for the best flavour pairing.
- Storage – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
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