Add Marsala Mushroom Sauce Recipe

Prepare ingredients

Clean mushrooms by wiping with a damp cloth or quick rinse and pat dry. Slice mushrooms about 1/4 inch thick. Finely chop onion. Mince garlic. Strip thyme leaves from stems and finely chop parsley. Measure out liquids and dairy so they’re ready to add.

Sauté aromatics and mushrooms

Heat a large skillet over medium-high heat. Add 1 tbs butter and 1 tbs olive oil. When butter foams, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until onion is translucent, about 3–4 minutes. Add the sliced mushrooms in a single layer if possible; avoid overcrowding (work in two batches if necessary). Cook without stirring for 2 minutes to develop color, then stir and continue cooking until mushrooms are browned and have released most of their liquid, about another 4–5 minutes.

Add garlic and finish browning

Push mushrooms to one side of the pan, add remaining 2 tbs butter. When melted, add minced garlic and sauté 30–45 seconds until fragrant but not brown. Stir garlic through the mushrooms and continue to cook 30–60 seconds to remove raw garlic taste.

Season and thicken lightly

Sprinkle the tablespoon of flour evenly over the mushrooms and stir to coat. Cook 1–2 minutes to remove raw flour taste; this will help thicken the sauce slightly.

Deglaze with Marsala

Increase heat to medium-high. Pour in 1/2 cup dry Marsala wine, scraping the bottom of the pan with a wooden spoon to release browned bits (fond). Allow the wine to simmer and reduce by about half, 2–3 minutes; this concentrates flavor and burns off most alcohol.

Add broth and simmer

Add 1 cup low-sodium chicken or vegetable broth and the thyme leaves. Bring to a gentle simmer and cook until sauce reduces slightly and thickens, about 5–7 minutes. Taste and adjust seasoning with salt and pepper as needed.

Finish with cream and brighteners

Lower heat to medium-low and stir in 1/4 cup heavy cream, 1 tsp lemon juice and grated Parmesan if using. Simmer gently 1–2 minutes until warmed through and emulsified. If sauce is too thick, add up to 2–4 tbs more broth to reach desired consistency.

Finish and serve

Stir in the chopped parsley and taste one last time for seasoning. Remove from heat. Spoon the Marsala mushroom sauce over chicken, steak, pasta, or mashed potatoes. Leftovers: cool and refrigerate in an airtight container up to 3 days; reheat gently on low.