Mushroom Marsala Cream Sauce

Mushroom Marsala Cream Sauce

This MARSALA CREAM SAUCE WITH MUSHROOMS  is delicious over gnocchi as you see here, pasta fresca, chicken or veal.

Serves: 4

Prep: 10 minutes

Cook: 15 minutes


2 Tbsp. Olive Oil

2 Tbsp. Butter

1 Whole Large Shallot chopped finely

1 lb. Mushrooms Sliced (preferably wild ones!)

2 Tbsp. Fresh Sage – chopped

(1 Apple – peeled and chopped – an optional twist!)

1 Cup Marsala Wine

1 Cup Heavy Cream

Kosher Salt and Freshly Ground Black Pepper to taste

Grated Asiago Cheese to serve with it.

1 Cup Chopped Pancetta – cooked crisp for topping – optional


Melt butter with the olive oil in a pan.

Add the chopped shallot. Cook 1 minute.

Add the mushrooms and apple if using. Stir and cook about 5 minutes.

Add the sage and wine.

Stir and simmer rapidly for about 5 more minutes. The wine will cook down.

Turn off the heat. Let sit a minute. Then add the cream, stirring in.

Add the Kosher Salt and black pepper.

Put back on a low heat and allow to heat through.

Remove from heat and cover until ready to use.

When ready to serve – provide grated Asiago and crispy chopped Pancetta for topping.

This is so easy! You can make the sauce early in the day or even a day ahead if you like. If it needs thinning, add a little pasta water.

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