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 order it every time. Then I’ll get antsy and feel like I need to try something else, which 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.
That said, 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 dish, and with good reason.
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 they are in this recipe. I use regular white button mushrooms but any variety of mushroom would be great.
So I’m combining two of my favorite things: roasted mushrooms and Marsala — and these Marsala roasted mushrooms are the delicious result. A star is born!
This is a super simple recipe and makes a great side dish. I’m thinking steak, of course, but also grilled chicken or pork. They are so good tossed on a salad, or mixed with rice or couscous. Roasted mushrooms will really jazz up kind of a humdrum meal.
Another reason I like to make these Marsala roasted mushrooms is that you don’t even have to get a bowl dirty. Throw the mushrooms on your sheet pan, toss with the other ingredients and roast away in a super hot oven. They’re ready in about 20 minutes.
Roasted vegetables are my favorite!
If you crave roasted vegetables like I do, here’s some of my favorite recipes and how-to’s. Learn how to roast radishes, how to roast broccoli, how to roast beets, how to roast squash, and how to roast cauliflower. But wait, there’s more!
- 16 ounces white mushrooms (see note)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Marsala cooking wine
- 1/2 teaspoon dried thyme
- salt and pepper
- Preheat oven to 425°F.
- 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.
- Other varieties of mushrooms may be used.
Nutrition Information:Yield: 4 Serving Size: 1 of 4
Amount Per Serving: Calories: 126Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 122mgCarbohydrates: 8gFiber: 3gSugar: 3gProtein: 3g
RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
Husband’s take: He eats 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.