Marsala Roasted Mushrooms
Posted: 02/20/2015
This post may contain affiliate links. Please read my disclosure policy.
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!
Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!
side servings
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 (see note)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons Marsala cooking wine
- 1/2 teaspoon dried thyme
- salt and pepper
Instructions
- 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.
Notes
- Other varieties of mushrooms may be used.
Nutrition Information
Serving: 1of 4, Calories: 126kcal, Carbohydrates: 8g, Protein: 3g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 6g, Sodium: 122mg, Fiber: 3g, Sugar: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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.
Elizabeth says
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!
Rachel Gurk says
Yum! Great substitution!
debbie destino says
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?
Rachel Gurk says
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.
Lauren @ Wicked Spatula says
LOVE marsala mushrooms! They make an appearance at least once a week at our house!
Dorothy at Shockingly Delicious says
I am with your husband — I would fork them straight out of the pan! And I would add a splash more marsala! YUM!
Nutmeg Nanny says
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!
denise says
Yum! So lucky to live close to the mushroom capital–Kennett Square, PA! I can get the freshest mushrooms all the time.
Erin says
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… ;-)
Barrett at Dirty Laundry Kitchen says
So delicious and so versatile. These would go with anything.
Alisa @ Go Dairy Free says
These look amazing Rachel – so simple yet I’m sure so full of flavor!
Lauren says
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 :)
Aggie says
Um….yes please. I love this recipe!!
Laura (Blogging Over Thyme) says
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 :)
Brenda @ a farmgirl's dabbles says
I could eat mushrooms every single day. LOVE!
Marye says
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.