Treatment Guide

Gluten Free Mushroom Marsala Sauce Recipe

I recently received a request for this delicious sauce. It is excellent with meatloaf and happens to be naturally gluten-free. See below for the version made with butter and flour.

This is one of my favorites and my gift to you! Please leave a comment if you like it.

Mushroom Marsala Sauce (and it’s gluten-free! Make sure to use gf broth.)
By Amy Fothergill, The Family Chef

2 tsp olive oil
1-2 Tbl butter
1 medium onion, chopped
1/2 tsp Herbs de provence
1/4 tsp ground pepper
2 lbs of assorted mushrooms, sliced (Portobello, crimini, shitake, white, oyster, porcini)
1 tsp sea salt
1-2 garlic cloves, minced
¼ cup of marsala
2 cups of chicken or veggie broth
2 Tbl cornstarch

1. Place large sauté pan on medium heat. Add oil and only 2 tsp of the butter, then onion, herbs and ground pepper. Cook in pan, stirring once or twice until golden and translucent.

2. Once softened, add the thicker mushrooms first like portobello or oyster. Stir once. Raise heat slightly and cook, stirring only occasionally until mushrooms become brown. If mushrooms are very dry, add a sprinkle of salt. Add the other half of the mushrooms and continue cooking until all of the mushrooms are cooked and brown. There should not be a lot of liquid in the pan; if there is, raise the heat to try to cook off the liquid.

3. Add salt and garlic and cook for 1-2 minutes, stirring.

4. Add marsala and allow to cook for 1 minute or until mostly evaporated.

5. Add chicken broth and stir. Bring to a simmer.

6. In a small bowl, make a cornstarch slurry with cornstarch and 2 Tbl cold water. Add to pan and simmer until thickened. If sauce is not thick enough, make more slurry and add more. Cook for 3-5 minutes and serve. Add more butter to give the sauce a creamier consistency.

Note: If you want to make it with regular flour, add 1 Tbl butter to the cooked mushrooms (after step 5). Melt the butter, then add 3 Tbl white flour and stir. Cook for 3 minutes, stirring occasionally, and add the broth. Continue to cook for about 3-5 minutes until the sauce is thickened. You should not need to add extra butter (but it never hurts!).

Author Information: Amy Fothergill, San Francisco, CA
Amy Fothergill is the mother of two and owner of The Family Chef. She teaches cooking classes and provides consultations. She blends her culinary techniques with delicious ingredients to create gluten free, healthy dishes that the whole family enjoys.
Blog: (a food blog which is a blend of gluten free and regular recipes)
Gluten-free recipes:

About Amy Fothergill

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Chef Amy Fothergill is passionate about gluten-free cooking that are always big on taste. She teaches classes, writes a food blog and just finished writing a gluten-free cookbook. Contact her at or get more info about her book at


  1. Why is this recipe on a Gluten Free site? It requires wheat germ, barley, and does not state GF soy sauce. Looks like an awesome recipe though.

  2. The Lentil Loaf recipe is not gluten-free; I wrote it before I made the switch. When the recipe was copied over, it was copied with the link.

    To make it gluten-free, substitute the following:
    Use short grain brown rice instead of the barley
    Use 1/4 c ground flax seed instead of the wheat germ
    Use gluten-free quick cooking oats
    Use gluten-free soy sauce
    Make sure other ingredients are gf like ketchup, lentils*, walnuts*

    *Although lentils and walnuts do not have gluten, do not buy these from the bulk bins; they could be contaminated from other gluten items.

    Hope this helps!

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