Creamy Mushroom Marsala Sauce for Mushroom Pasta Recipes
Mushrooms and pasta belong together like old friends who never run out of things to say. This creamy mushroom Marsala sauce feels both comforting and a little indulgent, the kind of dish you cook when you want something that tastes like you put in hours, even if you didn’t. I’ve made this on quiet weeknights and for dinner with friends, and every single time, someone ends up asking for seconds.
What makes it special is the depth that Marsala wine brings, with its sweet earthiness wrapping around the mushrooms. The sauce clings to pasta like it was meant for it, though I’ve been known to spoon it over rice or mop it up with crusty bread. If you’re the type who likes options, this recipe is flexible and happy to oblige.
Whether you’re on the hunt for pasta mushroom recipes, exploring new mushroom recipes, looking for healthy mushroom recipes that still feel indulgent, or flipping through mushroom dinner recipes to impress, this one ticks the boxes. It even works well with mushroom rice recipes, and if vegetarian mushroom recipes are your thing, this fits right in. Call it a reliable little weeknight hero.
Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 lb (450 g) mushrooms, sliced
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 3/4 cup Marsala wine
- 1 cup heavy cream
- 1 tsp fresh thyme leaves
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
- Cooked pasta, for serving
Instructions
- Heat olive oil and butter in a large pan over medium heat.
- Add the mushrooms and cook until golden and their liquid evaporates, about 8 minutes.
- Stir in the shallots and garlic, cooking until fragrant, about 2 minutes.
- Pour in the Marsala wine and let it simmer until reduced by half.
- Lower the heat, then stir in the cream and thyme. Simmer gently until the sauce thickens, 8 to 10 minutes.
- Season with salt and black pepper.
- Toss with pasta or serve over rice. Garnish with parsley before serving.