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!
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 thyme. Cook for 3 to 4 more minutes, stirring occasionally but not constantly, until marsala has reduced slightly and mushrooms are fully cooked.
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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.