How I Made Marsala Mushroom Sauce

mushroom sauce

I recently took a sauce class at Denver’s Seasoned Chef Cooking School and learned all kinds of wonderful sauce-making tips, but my favorite aspect of the class was the recipe for marsala porcini sauce they gave us. One evening not long ago, I re-made the mushroom sauce (with my own touch) along with a few other delightful side dishes. We’re eating well here at the Lancaster household!

Recipe for Marsala Mushroom Sauce

There are two parts to this mushroom sauce: velouté sauce and then the marsala sauce.

How to Make the Velouté Sauce

*1 3/4 c. chicken stock

*2 tbsp. unsalted butter

*2 tbsp. all-purpose flour

*salt and pepper to taste

Directions: Heat chicken stock in a saucepan. In a separate sauce pan, melt butter. Add flour and stir with a wooden spoon. After three minutes, begin adding chicken stock in 1/4 cup increments. Pour slow and stir consistently. Allow a minute or so to pass between each addition. Once you’ve added all the stock, allow the velouté to remain on heat for a few more minutes. Taste and add more salt and pepper if necessary.

how to make veloute sauce

How to Make Marsala Mushroom Sauce

*6 ounces crimini mushrooms, sliced

*1 tbsp. olive oil

*2 shallots, finely chopped

*1/2 c. marsala wine

*3/4 c. velouté sauce

*salt and pepper to taste

Directions: Heat olive oil and shallots in sauté pan. After a minute, add mushrooms and sauté for three to four minutes. Add marsala to de-glaze the pan. After it reduces half way, add velouté sauce and stir. Remove from heat and serve over chicken.

mushroom marsala sauce recipe

mushroom marsala sauce for chicken breast

We ate this alongside couscous and roasted cauliflower, which is fitting seeing how I am mildly obsessed with cauliflower dip right now. To make the roasted cauliflower I chopped up a small head of cauliflower, mixed in the cloves of one garlic head, and coated with 2 tbsp. of olive oil. Then I baked the mixture at 425 F for 25 minutes. Yum.

how to make roasted cauliflower

For dessert, I heated up dates and almond slivers and drizzled some of my leftover caramel  sauce on top. If you haven’t eaten dates with caramel sauce, you must! Delish.

almonds and dates with caramel

For more sauce-making tips, check out the How to Make Sauce page here on Saucy Dipper.


  1. Yum!!! Definitely making this (with veg. stock)! I love mushrooms. Wonder if making it with mushroom stock would make it too mushroom-y? I’m sort of obsessed with mushroom stock – or just mushrooms in general.

    1. I think you could use mushroom stock. If it is too mushroom-y, you could just eat less of the sauce. The flavors are all pretty subtle I think.

  2. Beautiful sauce and a wonderful meal to serve it with. I am so happy with cauliflower right now…I could eat it every night and be thrilled. I can’t wait to give this marsala sauce a try. Thank you so much for sharing with me today. I hope you have a joyful weekend!

    1. Hey Monet! You definitely should try the sauce. Super easy and adds so much to the meal. Love the looks for your carrot muffins on your site right now, too.

  3. Sara, this sauce looks so delicious. I absolutely love chicken marsala and plan on trying this recipe out this week! Thanks!! p.s. I love your sides…couscous and cauliflower…you cannot go wrong – so yummy!!!

  4. I love mushrooms too! I don’t think I’ve had a mushroom marsala before, but I used to love chicken marsala back before I was a vegetarian.

    Great recipe!

  5. My husband loves mushrooms so I will give the chicken/mushroom marsala recipe a chance tonight ! Thank you for the Recipe.

Comments are closed.