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Recipe for Creamy and Chunky Dry Marsala Sauce With Mushrooms

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Creamy and chunky dry marsala sauce with mushrooms and more!

Creamy and chunky dry marsala sauce with mushrooms and more!

Recipe Inspired by The Pioneer Woman

My husband and I recently watched Food Network star Ree Drummond, known as The Pioneer Woman, make a creamy Marsala sauce recipe that she ultimately poured over a plate of noodles topped with fried pork chops. Mushrooms were a star component of her sauce.

I happen to love mushrooms and had a large container of them in our refrigerator. After watching the show, I decided to tweak the recipe and make it a bit healthier and more colorful.

Adding garlic, onions, and colorful bell peppers to the mushrooms would enhance the flavor components. Instead of using heavy cream, I used whole milk. Cornstarch helped thicken the sauce.

My husband and I enjoyed the creamy and chunky veggie-filled sauce immensely. The alcohol of the dry marsala wine cooks out but perfumes the sauce with its distinctive flavor and aroma.

Read the instructions below and take a look at the step-by-step photos, and you'll see how quickly this sauce comes together. It keeps in the refrigerator for several days.

Cook Time

Prep timeCook timeReady inYields

10 min

30 min

40 min

3 1/2 cups of sauce

Ingredients

  • 3 or 4 tablespoons olive oil, divided
  • 1/4 large yellow onion, sliced
  • 1 large red bell pepper, cut into slices, then cut the slices in half
  • 1/2 large yellow bell pepper, cut into slices, then cut the slices in half
  • 16 ounces organic baby bella mushrooms, sliced
  • 2 large garlic cloves, minced
  • 1/2 to 1 teaspoon crushed red pepper flakes, optional
  • 1 cup dry Marsala wine
  • 1 cup low-sodium chicken broth
  • 1 1/4 cups whole milk
  • 2 heaping teaspoons corn starch
  • 2 tablespoons butter
  • Salt and pepper, to taste

Instructions

  1. Add the sliced onions to a pan with 2 tablespoons of olive oil. Stir over medium-high heat for 2-3 minutes until the onions are translucent and soft.
  2. Add the sliced peppers and continue stirring until they start to soften. When softened, remove the onions and peppers to a dish and set aside.
  3. In the same pan, add 1 tablespoon of the olive oil and add all of the mushrooms. Salt and pepper them to taste and add the crushed pepper flakes, if desired. Stir the mushrooms until cooked and softened. Depending upon the size of the sliced mushrooms, this should take from 5 to 8 minutes.
  4. When the mushrooms are soft, add the minced garlic and stir for only 40 seconds up to 1 minute. Garlic almost immediately releases its delightful aroma.
  5. Put the cooked onions and peppers back into the pan with the mushrooms and garlic and immediately add the Marsala wine and chicken broth. Bring the heat up to medium-high or high, depending upon your stove, and reduce the juices by at least half. What this is doing is to burn off the alcohol and concentrate the flavors.
  6. Mix the cornstarch with the milk and add this combination to the pan. Stir and continue to cook over medium-high heat until the sauce is thickened to your liking. A good rule of thumb is that the sauce is thick enough when you can draw a spoon or spatula across the mixture in the pan, and it leaves a mark as shown in the photo.
  7. Add the butter at this point into the sauce until it melts and blends. Taste for seasoning and, if needed, add more salt or pepper. Enjoy!

How to Use the Sauce

Just as Ree Drummond did on her televised show, we first sampled my version of this sauce over sauteed pork. Also on the plate was some grilled corn cut off of the cobs. Whoever thought that a sauce could be stacked up so high? Instead of just napping the meat with some extra flavor, this decadent sauce recipe has so many chunky vegetables.

Another time we used the sauce over some Angus burgers. Putting it over chicken or mixing it with pasta are other delicious ways to make use of this sauce. You can easily tweak this recipe to make it your own.

© 2020 Peggy Woods