Creamy Marsala Mushroom Sauce

Name: Creamy Marsala Mushroom Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: • 1 tablespoon olive oil; • 1 tablespoon unsalted butter; • 8 ounces cremini or white button mushrooms, thinly sliced; • 2 small shallots, finely diced (or 1 small onion); • 2 cloves garlic, minced; • 1 tablespoon all-purpose flour (or cornstarch for gluten-free); • ½ cup dry red wine (such as Cabernet Sauvignon or Pinot Noir) plus ½ cup dry Marsala wine (or use 1 full cup of dry red wine); • 1 cup beef stock (or beef broth); • ½ cup heavy cream; • ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme); • Salt and black pepper, to taste; • Fresh parsley, chopped, for garnish

7 steps

Prep:15minCook:20min

Updated at: Tue, 20 Oct 2026 10:55:36 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories239.2 kcal (12%)

Total Fat17.4 g (25%)

Carbs10.5 g (4%)

Sugars3.3 g (4%)

Protein4.4 g (9%)

Sodium328.6 mg (16%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonolive oil

1 tablespoonunsalted butter

8 ouncescremini mushrooms

or white button, thinly sliced

2shallots

small, finely diced

2 clovesgarlic

minced

1 tablespoonall-purpose flour

or cornstarch for gluten-free

½ cupdry red wine

such as Cabernet Sauvignon or Pinot Noir, plus 1/2 cup dry Marsala wine, or use 1 full cup of dry red wine

1 cupbeef stock

or beef broth

½ cupheavy cream

½ teaspoonfresh thyme leaves

or 1/4 teaspoon dried thyme

Instructions

Step 1

1. Sauté the mushrooms: Heat the olive oil and butter in a large skillet over medium-high heat. Add the sliced mushrooms and cook for 5 to 7 minutes until they release their moisture and turn golden brown.

Step 2

2. Add the aromatics: Add the diced shallots and cook for 2 minutes until softened. Stir in the minced garlic and thyme, cooking for another 30 seconds until fragrant.

Step 3

3. Make the base: Sprinkle the flour evenly over the mushroom mixture. Stir constantly for 1 minute to cook out the raw flour taste.

Step 4

4. Deglaze with wine: Reduce the heat to medium-low. Pour in the dry red wine and dry Marsala wine, using a wooden spoon to scrape up all the flavorful browned bits stuck to the bottom of the pan. Let the wine simmer and reduce by half (about 4 to 6 minutes).

Step 5

5. Simmer with beef stock: Whisk in the beef stock. Bring the mixture to a gentle boil, then turn the heat down to a simmer for 5 to 8 minutes until the liquid thickens slightly.

Step 6

6. Finish with cream: Stir in the heavy cream and let it gently simmer for 1 to 2 minutes until heated through and velvety. Season with salt and black pepper to taste.

Step 7

7. Serve: Remove from heat, garnish with fresh chopped parsley, and spoon over steak, chicken, meatballs, or pasta.