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!
- Wash mushrooms and slice in half or in quarters, if large.
- 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.
- 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.
- Add marsala, butter, and theme. Cook for 3 to 4 more minutes, stirring occasionally but not constantly, until marsala has reduced slightly and mushrooms are fully cooked.
- Other varieties of mushrooms may be used, or a combination.
- Leftover mushrooms can be refrigerated for up to 5 days. Freeze extra sautéed mushrooms for up to 1 year.
- 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.
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.