Dinner

Marsala Mushroom Sauce Recipe

Name: Marsala Mushroom Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian
Ingredients: 2 teaspoons olive oil; 1 small onion, diced; 3 cloves garlic, minced; 2 cups mushrooms, sliced; 1 1/2 teaspoons fresh thyme leaves; Salt, to taste; Black pepper, to taste; 4 teaspoons all-purpose flour; 1/2 cup Marsala wine; 1 cup low-sodium vegetable or chicken broth; 1/2 teaspoon Dijon mustard; 2/3 cup heavy cream; Chopped fresh parsley for garnish (optional)

ByClara Bennett September 18, 2026September 18, 2026

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Introduction

Marsala sauce is a rich, flavorful Italian sauce perfect for elevating chicken, pork, or mushrooms. Made with earthy mushrooms, aromatic herbs, and a splash of Marsala wine, it delivers a creamy, savory experience that’s surprisingly easy to make at home.

A close-up top view of a creamy mushroom sauce in a black pan, filled with light brown smooth sauce as the base layer, and evenly scattered with sliced brown mushrooms showcasing their curved edges and texture. Bright green parsley leaves and small herb leaves top the sauce, adding fresh color contrast with their vibrant green hues. The pan rests on a white marbled surface, showing part of a silver serving spoon at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 teaspoons olive oil
1 small onion, diced
3 cloves garlic, minced
2 cups mushrooms, sliced
1 1/2 teaspoons fresh thyme leaves
Salt, to taste
Black pepper, to taste
4 teaspoons all-purpose flour
1/2 cup Marsala wine
1 cup low-sodium vegetable or chicken broth
1/2 teaspoon Dijon mustard
2/3 cup heavy cream
Chopped fresh parsley for garnish (optional)

Instructions

Step 1: In a medium saucepan, heat the olive oil over medium heat. Add the diced onion and sauté until softened, about 5 to 7 minutes. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Step 2: Add the sliced mushrooms and fresh thyme to the pan. Season lightly with salt and pepper. Sauté until the mushrooms are browned and tender, about 7 minutes.
Step 3: Sprinkle the flour over the mushroom mixture and stir for 1 minute to cook off the raw flour taste. Pour in the Marsala wine, stirring to deglaze the pan, and simmer for about 5 minutes until the wine is reduced by half.
Step 4: Add the broth and Dijon mustard to the pan. Bring to a gentle boil, then reduce heat and simmer for 3 minutes to blend the flavors.
Step 5: Stir in the heavy cream and cook for another 2 minutes until the sauce thickens. Taste and adjust seasoning as needed, then remove from heat. Garnish with chopped fresh parsley if desired.

Tips & Variations

Use dry Marsala wine for the classic flavor, or substitute with dry sherry if Marsala is unavailable.
For a vegetarian option, use vegetable broth instead of chicken broth.
Add a splash of lemon juice at the end for a subtle brightness.
Sauté the mushrooms separately if you want to prevent excess moisture in the sauce.

Storage

Store leftover Marsala sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally to prevent curdling. Avoid boiling the sauce once cream is added to preserve its texture.