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

  • 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


  1. Melt butter with the olive oil in a pan.

  2. Add the chopped shallot. Cook 1 minute.

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

  4. Add the sage and wine.

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

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

  7. Add the Kosher Salt and black pepper.

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

  9. Remove from heat and cover until ready to use.

  10. 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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