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!

 

• Spicy Sweet Roasted Butternut Squash
• Roasted Carrots with Thyme and Nutmeg
• Roasted Mushrooms with Thyme, Dijon and Balsamic
• Maple Mustard Roasted Sweet Potatoes and Shallots
• Roasted Green Beans with Parmesan and Basil (better than french fries!)
• Rosemary Roasted Potatoes

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Sautéed Mushrooms with Marsala

4.34 from 9 votes

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

4 side servings

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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!

Ingredients

• ▢ 16 ounces white mushrooms (see note)
• ▢ 1 tablespoon extra virgin olive oil
• ▢ ½ teaspoon kosher salt
• ▢ ¼ teaspoon coarse ground black pepper
• ▢ 2 tablespoons Marsala cooking wine (sweet or dry)
• ▢ 1 clove garlic, finely minced, or to taste
• ▢ ½ teaspoon dried thyme (see note)

Instructions

• 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.

Notes

• 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.

Nutrition Information

Calories: 70kcal, Carbohydrates: 5g, Protein: 4g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 297mg, Potassium: 373mg, Fiber: 1g, Sugar: 3g, Vitamin A: 6IU, Vitamin C: 3mg, Calcium: 8mg, Iron: 1mg

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.

© Author: Rachel Gurk

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