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Recipe for Creamy and Chunky Dry Marsala Sauce With Mushrooms

My husband and I are what could be called "foodies." We enjoy sampling and discovering new and different foods from all areas of the world.

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

Comments

Peggy Woods (author) from Houston, Texas on September 23, 2020:

Hi Devika,

I do like experimenting with recipes and tweaking them to fit the ingredients I have in our house. This sauce recipe turned out to be delicious. Enjoy!

Devika Primić from Dubrovnik, Croatia on September 23, 2020:

Hi Peggy this is a unique recipe! The recipe is new to me and worth a try. Thank you for sharing your interesting ideas in cooking.

Peggy Woods (author) from Houston, Texas on September 20, 2020:

Hi Liza,

With all of the veggies in this tasty sauce, enjoy it with pasta or any other way you might use it. Thanks for your comment.

Liza from USA on September 19, 2020:

I remember watching the cooking show for the very first time with my mother in law. She loves all recipes that Ree Drummond cooked and shared on the show. The sauce recipe looks good and I bet it tastes delicious, Peggy. I would definitely mix the sauce with pasta. Thanks for sharing a great recipe. Have a wonderful weekend!

Peggy Woods (author) from Houston, Texas on September 19, 2020:

Hi Linda,

If adding this sauce to pasta, you could embellish it with even more vegetables. I think that zucchini would make a good addition. Enjoy!

Linda Crampton from British Columbia, Canada on September 18, 2020:

This sounds like a very tasty sauce. I would love to add it to pasta. Thanks for sharing another very appealing recipe, Peggy.

Peggy Woods (author) from Houston, Texas on September 18, 2020:

Hi Dale,

I can see it hit all of your taste buds judging from your comment. Ha! Thanks for your comment.

Peggy Woods (author) from Houston, Texas on September 18, 2020:

Hi Christy,

I am glad you like the sound of this recipe. Enjoy!

Dale Anderson from The High Seas on September 18, 2020:

You had me at the word creamy. And chunky. And Marsala. And sauce too. And definitely Mushrooms. Maybe I'm too easily persuaded? But enough jokes, I genuinely like this recipe, thanks for sharing it.

Christy Birmingham-Reyes on September 18, 2020:

Ohhhh YUM, Peggy! This sounds divine.

Peggy Woods (author) from Houston, Texas on September 18, 2020:

Hi Mary,

I really did tweak the recipe by adding all of the other veggies to this recipe and cutting the richness of the cream. She used beef broth and I chose to use chicken broth instead. So while inspired by Ree Drummond's recipe, it is quite a bit different. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on September 18, 2020:

Hi Bill,

This Marsala sauce recipe is delicious over pork chops. Enjoy, and stay safe up there!

Peggy Woods (author) from Houston, Texas on September 18, 2020:

Hi Sarah,

I hope you enjoy this recipe as much as my husband and I do.

Peggy Woods (author) from Houston, Texas on September 18, 2020:

Hi Pamela,

I am glad you like the sound of this recipe. Enjoy!

Peggy Woods (author) from Houston, Texas on September 18, 2020:

Hi Claudia,

Chicken Marsala is so tasty! This recipe has all of the flavor with many more vegetables added to it. It can easily be tweaked to make it your own. Enjoy!

Peggy Woods (author) from Houston, Texas on September 18, 2020:

Hi Rosina,

Yes, this sauce is delicious over many different types of food. Enjoy!

Mary Norton from Ontario, Canada on September 18, 2020:

You do have a fantastic way of tweaking some recipes. What I like is you add more veggies to it, and that pleases me.

Peggy Woods (author) from Houston, Texas on September 18, 2020:

Hi FlourishAnyway,

Mushroom lovers should really like this recipe. I am in that camp! Enjoy it with my blessings.

Peggy Woods (author) from Houston, Texas on September 18, 2020:

Hi FlourishAnyway,

Mushroom lovers should really like this recipe. I am in that camp! Enjoy it with my blessings.

Peggy Woods (author) from Houston, Texas on September 18, 2020:

Hi Lorna,

I am pleased that you like the sound of this sauce recipe. I really ramped it up with all of the mushrooms, peppers, etc.

Bill Holland from Olympia, WA on September 18, 2020:

I'm on a pork chop kick right now, so I'm tempted to try this. It's just one more step in my normal process, so why not, eh? Thanks, my friend, and Happy Weekend to you.

Sarah on September 18, 2020:

This recipe looks and sounds delicious. Will try it very soon.

Pamela Oglesby from Sunny Florida on September 18, 2020:

This sauce looks delicious. I love vegetabes and all of the ones in this recipe sound good. I like the way you can use this sauce of various meats, also. Thanks Peggy for sharing this recipe.

Claudia Mitchell on September 18, 2020:

Looks delicious! I love chicken marsala so will definitely be giving this a try!

Rosina S Khan on September 18, 2020:

I think this creamy and chunky dry Marsala sauce recipe would look good for me and my family by putting it over chicken/beef or pasta. It really does seem delicious!

FlourishAnyway from USA on September 18, 2020:

My husband loves mushrooms so I will be making this for him and serving it over rice, green beans, or potatoes. Thank you for the recipe!

Lorna Lamon on September 18, 2020:

I love the idea of this sauce which is so versatile. I have always enjoyed wholesome cooking and this dish ticks all the boxes. Thanks for sharing Peggy.

Peggy Woods (author) from Houston, Texas on September 17, 2020:

Hi Cheryl,

You could make this sauce without mushrooms, and it would still be tasty. It may lose the "chunky" description without all the veggies, but if it is more to your liking, that is fine.

Peggy Woods (author) from Houston, Texas on September 17, 2020:

Hi Yves,

We love watching her show also and come away with some excellent cooking tips. I added a lot of veggies to her recipe and lightened it with milk instead of cream. I hope you enjoy it as much as we do.

Cheryl E Preston from Roanoke on September 17, 2020:

I don't eat mushrooms but this dish looks pretty good.

Yves on September 17, 2020:

My mouth is watering.... Matter of fact, I was wondering what to make this weekend. Now I know what's for dinner!. I have all the ingredients except for the milk/cream, so all I have to buy is some chicken.... or just use the pasta noodles I have and go vegetarian. We shall see.

Anyway, so looking forward to trying this new recipe---which I already know I will love.

By the way, Ree Drummond's show is one of my favorites. It's fun when she brings her husband on the show. He's so low key. Ha!

Thanks so much for sharing. Also, I really like your idea about the red pepper. I have some in the fridge and was worried about it going bad. Seems my worries were for naught. ;)

Peggy Woods (author) from Houston, Texas on September 17, 2020:

Hi Diana Carol,

Sorry if looking at these photos made you hungry. I hope you have now eaten something to satisfy your hunger. (Smile)

Peggy Woods (author) from Houston, Texas on September 17, 2020:

Hi Chitrangada,

Mushrooms certainly feature prominently in this Marsala sauce recipe. Enjoy!

Diana Carol Abrahamson from Somerset West on September 17, 2020:

Wonderful and tasty looking meal. Feel hungry just looking at your photo.

Chitrangada Sharan from New Delhi, India on September 17, 2020:

This sounds interesting and delicious. I like mushrooms and always try making some new recipe with it.

Thanks for sharing the details of this tasty recipe. Would try this for sure.