Why you’ll love it: Sautéed mushrooms with Marsala wine is an elegant, restaurant-style side dish that’s also ridiculously easy to make. This is one of those sides you’ll return to again and again!
How long it takes: 17 minutes
Equipment you’ll need: sauté pan
Servings: 4 (as a side dish)
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.
That said, he might be on to something with chicken Marsala. The flavors of the Marsala wine, chicken, and mushrooms—yum. It’s such a classic dish, and with good reason. And then there’s creamy chicken Marsala which is simply over-the-top yummy!
But if I had to choose one thing, chicken or the mushrooms, I’d choose the mushrooms because sautéed mushrooms go well with so much more than just chicken. Who doesn’t love a juicy grilled steak with a pile of buttery mushrooms?
And that’s how this recipe for sautéed mushrooms with Marsala came to be!
Sautéed Mushrooms With marsala
Low effort, big payoff. And aren’t those the best kinds of recipes? Sautéed mushrooms with Marsala are like something you’d order off the menu at a steakhouse, but they’re so easy to make at home.
Versatile. This is a super simple recipe that makes a great side dish for busy weeknights. I’m thinking steak, of course, but also grilled chicken or pork. Vegetarian? Toss them in a bowl of pasta with skinny Alfredo sauce. They’re amazing on a salad. Or spoon the mushrooms and mushroom sauce over Instant Pot mashed potatoes. (Ooh yes!)
No pricy mushrooms needed. I want to be the person who throws a container of fancypants mushrooms into my shopping cart at the grocery store, but then I look at the price and grab the white mushrooms instead. (Seriously, fancy mushrooms are so expensive!) This recipe adds depth and complexity to a skillet of everyday white mushrooms.
More About Marsala
Marsala is a fortified wine most commonly used for cooking, although you can drink it, too. The alcohol content of marsala is higher than most wines because it’s a fortified wine. Like sherry and madeira, marsala holds up well to heat, retaining its flavors and adding dimension to dishes like beef marsala stew and pan-roasted Cornish game hen.
Marsala wine can be stored in your pantry for up to 6 months or more. After that, it will begin to lose its flavor.
Ingredient Notes
- White Mushrooms: White mushrooms have a mild flavor but that doesn’t matter in this sautéed mushroom recipe because the Marsala does the heavy lifting. That said, you can use cremini, portobello, or another variety of mushrooms instead of, or in addition to, white mushrooms.
- Extra-Virgin Olive Oil: No need for anything fancy here since you’ll be cooking with it.
- Kosher Salt and Black Pepper: Always essential for enhancing the flavor of any dish!
- Marsala Cooking Wine: You can use either sweet or dry in this recipe; naturally, you can expect mushrooms cooked in sweet Marsala to have a sweeter finish. If you like marsala, try it in these recipes, too: slow cooker Marsala beef stew, one pan chicken Marsala pasta, or Instant Pot chicken Marsala, another easy one pan dinner.
- Butter: A dab of butter enhances the rich flavor of the Marsala mushrooms.
- Garlic: Add more if you’d like a bolder garlic flavor in your sautéed mushrooms.
- Dried Thyme: Earthy mushrooms always pair well with the woodsy flavor of thyme. Fresh thyme isn’t as strongly flavored as dried thyme so if you happen to use fresh, feel free to add more.
How to make Mushrooms With Marsala
Wash the mushrooms; slice them in half, or in quarters if they’re large.
Heat the olive oil in a large sauté pan set over medium-high heat. Add the mushrooms, then season with salt and pepper. Toss to coat in oil, then spread the mushrooms in a single layer.
Cook the mushrooms for 4 minutes undisturbed, then flip and cook for another 2 minutes without stirring.
Reduce the heat to medium-low and stir in the garlic for 1 minute.
Stir in the wine, butter, and thyme. Continue to cook for 3 to 4 more minutes, or until the Marsala wine has reduced slightly and the mushrooms are cooked through.
Tips For Success
- Allow the mushrooms to brown. It’s so tempting to stir the mushrooms frequently but for the best color and flavor, allow them to cook undisturbed for at least 4 minutes before flipping them.
- Use a large skillet. Spreading the mushrooms out in a single layer promotes browning. If there’s not enough room in the skillet, the mushrooms steam as they release liquid.
Serving Suggestions
Serve sautéed mushrooms with Marsala spooned over air fryer pork chops, steak (or cauliflower steak!), or roasted chicken. Use them as a topping for black bean burgers or air fryer hamburgers, or enjoy them on top of a piece of toasted Dutch oven bread with freshly grated Parmesan. There are so many ways to enjoy this recipe!
Recipe Variations
- Try a different wine: Sherry and Madeira are both fantastic with mushrooms, or use any dry white or red wine you happen to have on hand.
- Swap in fresh herbs: If you have fresh herbs growing in your garden, swap sprigs of fresh thyme or rosemary for the dried thyme. Another option is to skip the dried thyme during the cooking and finish your sautéed mushrooms with freshly minced chives or parsley.
- Add shallots: Instead of garlic, mince a large shallot; they work well with mushrooms and with wine, but they’re less pungent than fresh garlic cloves.
- Rather grill tonight? Try my grilled portobello mushrooms.
- Refrigerate: Store leftovers in an airtight container in the refrigerator for 3 to 4 days.
- Freeze/Make Ahead: Raw mushrooms don’t freeze very well because they get mushy. The good news is that sautéed mushrooms can be frozen very successfully. Buy mushrooms when they’re on sale and sauté them, with or without marsala. Cool to room temperature, package and freeze for up to a year. I like to put them in resealable bags, in a single layer (more or less), so they lie flat and thaw very quickly.
- Reheat: Mushrooms can be reheated on the stovetop over medium-low heat or in the microwave.
Lucky you if you have leftover mushrooms! Toss them with pasta, butter, and freshly grated Parmesan cheese. Top fresh greens with warmed mushrooms. Add them to an omelet.
More Mushroom Recipes
Sautéed Mushrooms with Marsala
Ingredients
- 16 ounces white mushrooms (see note)
- 1 tablespoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon coarse ground black pepper
- 1 clove garlic, finely minced, or to taste
- 2 tablespoons Marsala cooking wine (sweet or dry)
- 2 tablespoons unsalted butter
- ½ teaspoon dried thyme (see note)
Instructions
- Wash mushrooms and slice in half or in quarters, if large.16 ounces white mushrooms
- In a large sauté pan (large enough so that mushrooms will fit in a single layer), heat olive oil over medium-high heat. When pan is hot, add mushrooms and season with salt and pepper. Quickly toss to coat mushrooms with the oil and then spread them into a single layer.1 tablespoon extra virgin olive oil, ½ teaspoon kosher salt, ¼ teaspoon coarse ground black pepper
- Cook for four minutes on medium-high heat without stirring. Stir once, trying to flip to brown both sides; cook for 2 more minutes without stirring.
- Reduce heat to medium-low; add garlic; cook, stirring for 1 minute.1 clove garlic, finely minced, or to taste
- Add marsala, butter, and thyme. Cook for 3 to 4 more minutes, stirring occasionally but not constantly, until marsala has reduced slightly and mushrooms are fully cooked.2 tablespoons Marsala cooking wine, 2 tablespoons unsalted butter, ½ teaspoon dried thyme
Notes
- Other varieties of mushrooms may be used, or a combination.
- Storage: Leftover mushrooms can be refrigerated for up to 5 days. Freeze extra sautéed mushrooms for up to 1 year.
- Herbs: If you prefer, fresh thyme can be substituted for dried thyme. Use 1½ teaspoons of fresh thyme leaves. Other herbs can be substituted as well. Chopped fresh basil, parsley, or chives can be stirred in just before serving.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
I substituted ghee for the olive oil (because what isn’t made better with butter? Especially mushrooms) but oh my were these delectable! I could have easily eaten the whole pan!
Yum! Great substitution!
I wish I had used this recipe!!!!! My mushrooms were over dosed with marsala wine….. whole bottle. Anyway to fix them? Was going to pour over chicken breast. Toss and start over or try to fix it?
Oh shoot! I’m too late, but it was probably too late for your mushrooms too. I don’t know if you can recover from that.
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!