Marsala Roasted Mushrooms
With all the great flavor of marsala, these marsala roasted mushrooms are the perfect side dish to nearly any meal!
Ben and I love chicken marsala. Especially Ben. He’s one of those guys that orders the same thing every time we go to certain restaurants. I’m the opposite, I like to try something new every time. Sometimes I get in a rut after I have something that is so delicious that I can’t help but to order it every time. Then I’ll get antsy and feel like I need to try something else, which in those cases I end up regretting 75% of the time. So maybe Ben has the right idea – find something you love and stick with it. Don’t be swayed by new and fancy menu items. I’m always swayed. But I just love trying new things that catch my eye. (I will note that if you’re at a nicer restaurant, then you’re safer ordering something other than your standard fave. If it’s a not-so-great average chain restaurant, if you find something you love, it’s probably a good idea to stick with it.)
But he might be on to something with the chicken marsala. The flavors of the marsala wine, chicken, and mushrooms — yum. It’s such a classic and winner of a dish. But if I had to choose one thing – chicken or the mushrooms, I’d choose the mushrooms. I’m a huge mushroom lover, especially if they are roasted like in this recipe. So I decided to combine two of my favorite things: roasted mushrooms and marsala — and so these marsala roasted mushrooms were born.
It’s a super simple recipe and would be a great side dish to pretty much any meal. They’d also be great tossed on a salad. The greatest part of these mushrooms is that you don’t even have to dirty a bowl. Throw the mushrooms on your sheet pan, toss with the other ingredients and roast away in a super hot oven.
Marsala Roasted Mushrooms
With all the great flavor of marsala, these marsala roasted mushrooms are the perfect side dish to nearly any meal!
Ingredients:
- 16 ounces white mushrooms
- 2 tablespoons extra virgin olive oil
- 2 tablespoons marsala cooking wine
- 1/2 teaspoon dried thyme
- salt and pepper
Directions:
- Preheat oven to 425 degrees Fahrenheit.
- Wash mushrooms and slice in half or in quarters.
- On a large rimmed sheet tray, toss the mushrooms with the olive oil, marsala cooking wine, thyme, and salt and pepper. Spread into a single layer.
- Roast for 12 minutes, stir and return to a single layer, and roast for another ten minutes or until cooked through and golden brown.
Verdict: Obsessed.
Husband’s take: He was eating these straight off the pan.
Changes I would make: None are necessary. These have a fairly mild marsala flavor, so if you do want to kick it up a notch, feel free to add more marsala cooking wine.
Difficulty: Super easy.
Craving more roasted vegetable recipes like the marsala roasted mushrooms? I have you more than covered! Learn how to roast radishes, how to roast broccoli, how to roast beets, and how to roast cauliflower. But wait, there are more! Spicy Sweet Roasted Butternut Squash, Roasted Carrots with Thyme and Nutmeg, Roasted Mushrooms with Thyme, Dijon and Balsamic, or Maple Mustard Roasted Sweet Potatoes and Shallots.
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LOVE marsala mushrooms! They make an appearance at least once a week at our house!
I am with your husband — I would fork them straight out of the pan! And I would add a splash more marsala! YUM!
If I’m going to a chain I’m like Ben. I find something I love and I almost never deviate. My favorite nice restaurants are always changing their menu so I never get the opportunity to try the same thing twice because they always switch it up on me…haha. I love the look of these mushrooms. I have always been a mushroom lover but have never tried them cooked in marsala. This must change!
Yum! So lucky to live close to the mushroom capital–Kennett Square, PA! I can get the freshest mushrooms all the time.
I have recently been on a marsala chicken myself – I hear ya, Ben! I think I could make these roasted marsala mushrooms right now, before my kids get off the bus, and I wouldn’t even have to share… ;-)
So delicious and so versatile. These would go with anything.
These look amazing Rachel – so simple yet I’m sure so full of flavor!
I agree with your husband, these would never make it out of the pan. I would eat the entire dish. Maybe I’ll make these tonight :)
Um….yes please. I love this recipe!!
So simple, yet delicious! I love marsala as well, it adds so much wonderful flavor and pairs so well with mushrooms. Love this side dish :)
I could eat mushrooms every single day. LOVE!
I love the mellow flavor that roasted mushrooms add to any dish or meal. Adding the marsala is brilliant. I’ll be making this soon for sure.