"This dish is a regular in our house, sometimes I switch out the Madeira for Marsala depending on what I've got to hand, but both are 'nutty' fortified wines that just work so well with mushrooms. You could even serve a version of this sauce over e.g. chicken with a side of veggies but pasta always has my heart 🖤"
Creamy Mushroom and Madeira Sauce
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A Note from Feedfeed
Looking for a quick and easy way to elevate your pasta? This creamy mushroom Madeira sauce is a perfect choice, combining rich flavors with simple ingredients you likely already have in your kitchen. Ready in under 20 minutes, this sauce will make any pasta night special without the hassle.
Recipe Description
This pasta recipe is a game-changer for weeknight dinners. What makes it special is the combination of Madeira wine and mushroom ketchup, which adds depth and a unique umami flavor to the dish. The heavy cream balances the tangy lemon zest and juice, creating a smooth and luxurious sauce. This recipe is also versatile and can be paired with any pasta you have on hand.
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- Madeira Sauce Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Madeira Sauce Ingredients
Everything you need to make Madeira sauce.
Mushroom Ketchup: This is a savory condiment that adds a rich umami flavor to the sauce. If you can't find it, Worcestershire sauce is a great substitute that provides a similar depth of flavor.
Madeira Wine: This is a fortified wine that brings a unique sweetness and complexity to the sauce. If you don't have Madeira wine on hand, you can substitute it with Marsala wine or dry sherry, both of which will give a comparable richness and depth to the dish.
Test Kitchen Notes
Mushroom Preparation: When frying the mushrooms, avoid stirring too frequently. Allowing them to sit undisturbed helps them develop a beautiful golden color and deeper flavor.
Consistency: To achieve the perfect sauce consistency, adjust the pasta water amount as needed. Start with 1/2 cup and add more if the sauce seems too thick.
Storage Tips: This sauce can be made ahead and stored in the refrigerator for up to three days. Reheat gently on the stove, adding a splash of pasta water or cream to restore its creamy texture.
FAQs
What is Madeira sauce made of?
Madeira sauce is typically made from a base of Madeira wine, which is a fortified wine from Portugal, combined with various ingredients such as mushrooms, garlic, and heavy cream. It is often used to create rich and flavorful sauces for meats like beef tenderloin, pork chops, and chicken breasts, as well as pasta such as fettuccine, penne, and spaghetti.
What is the ingredient of Madeira?
Madeira wine is made from a blend of different grape varieties, including Sercial, Verdelho, Bual, and Malvasia (also known as Malmsey). The wine undergoes a unique aging process involving heat, which gives it its distinctive taste and long shelf life.
What is the difference between Marsala and Madeira sauce?
Both Marsala and Madeira sauces are made with fortified wines, but they come from different regions and have distinct flavors. Marsala wine is from Sicily, Italy, and tends to be sweeter with caramel and nutty notes, while Madeira wine from Portugal has a more complex flavor profile with hints of dried fruit and spices. These differences can influence the final taste of the sauce, making each unique.
Prep time 10mins
Cook time 10mins
Serves or Makes: 2
Recipe Card
ingredients
- 8 ounces cooked pasta (of your choice)
- drizzle of olive oil
- 1/2 cup white mushrooms, chopped and sliced
- 2 teaspoons mushroom ketchup (or Worcestershire sauce)
- 2 garlic cloves, grated
- 2 tablespoons Madeira wine
- 1/2 lemon, zested and juiced
- 3 tablespoons heavy cream
- small handful of fresh parsley, chopped
- 1/2 cup pasta water
- 1 teaspoon freshly ground black pepper
- Sea salt, to taste
- Fresh grated Parmesan, for topping
Method
Step 1
Cook the pasta of your choice to 1 or 2 minutes less than the box instructions. Reserve 1/2 cup of pasta water before draining the pasta.
Step 2
Lightly fry the mushrooms, mushroom ketchup (or Worcestershire sauce), and grated garlic in a non-stick pan.
Step 3
Let the mushrooms sit a bit to take on flavor and turn golden, about 3-5 minutes.
Step 4
Add the Madeira wine, lemon juice, and lemon zest.
Step 5
Allow the alcohol to cook out for 1 minute.
Step 6
Add the heavy cream, chopped parsley, and pasta water. Stir through and let the mixture gently boil to thicken, about 2-3 minutes. Season with sea salt, and black pepper.
Step 7
Add the cooked pasta and stir into the sauce to completely coat.
Step 8
Finish with extra herbs and top with Parmesan as desired.