If you're in search of a sophisticated side dish for the holidays that is both delicious and easy to make, look no further than this Sautéed Mushrooms Recipe. This simple but elegant dish is packed with loads of flavor thanks to a combination of dry marsala wine, butter, shallots, garlic, and a squeeze of fresh lemon juice. The caramelized mushrooms glisten in the butter and wine all the while developing a rich, earthy savor. It's a dazzling dish with a gourmet flair, visually stunning yet effortless to prepare.
Sautéed Mushrooms in Marsala Sauce are truly one of my most cherished side dishes and they would sit beautifully on your holiday table this year. Another mouthwatering mushroom recipe you'll find on my site is Creamy Garlic Mushrooms made with mascarpone. For more Thanksgiving and Christmas menu ideas, consider Sautéed Brussels Sprouts with dates and blue cheese or Roasted Green Beans with feta and kalamata olives. All of these dishes are elegant and refined with a classy feel. My hope is that these recipes inspire you to create a beautiful and memorable meal for family and friends.
Ingredients For Sautéed Mushrooms in Wine Sauce
- Baby Bella Mushrooms: Also known as cremini mushrooms, work well in this recipe because they have a mild flavor and a meaty texture.
- Salted Butter: Butter gives this dish a glistening effect and creates a rich mouthfeel.
- Sliced Shallots: Shallots have a more delicate and sweet flavor than regular onions. and they're a good choice because they won't overpower the other ingredients.
- Sliced Garlic: Garlic is a key ingredient in many savory recipes, and this one is no exception. You can either chop or slice the garlic, but if you slice make sure to cut it thinly so that it cooks evenly and has a subtle flavor.
- Dry Marsala Wine: It is a fortified wine that adds a nutty, rich, and caramelized flavor to the sauce.
- Freshly Squeezed Lemon Juice: Lemon juice brightens the sauce without stealing the spotlight. Its acidity sharpens the flavor but is undetectable.
- Thyme: This is what gives the dish an earthy lemon tone that is quite subtle. It adds a fresh finish to the dish.
What's the best way to sauté mushrooms with Marsala Sauce
- Prep the Vegetables. Thinly slice the shallot and garlic cloves. Squeeze the lemon juice. Preparing the vegetables in advance will help with a quick and smooth cooking process.
- Sauté the Mushrooms. Melt the butter in a large cast-iron skillet. Cook the mushrooms in a single layer. Do not overcrowd them. Cook until their juices evaporate and the mushroom becomes caramelized.
- Add sliced shallots and garlic cloves. Slice the shallots thinly and add them with the garlic at the same time. It will only take a minute or two to soften these aromatics.
- Add marsala wine and lemon juice. Once the shallots and garlic are tender, pour in dry marsala wine and bring it to a gentle boil. Reduce the heat to low and simmer until most of the liquid has evaporated. Add the freshly squeezed lemon juice and stir all together.
- Sprinkle Fresh Thyme over the mushrooms for a nice garnishment.
Should I sauté mushrooms in butter or oil?
- Using Butter. Imparts a rich, creamy, and somewhat nutty flavor. Butter can help the mushrooms achieve a golden, caramelized exterior. The problem is that butter has a lower smoke point than oil, so it can burn more easily.
- Using Oil. A neutral oil such as olive oil allows the natural flavor of the mushrooms to shine. Oil makes for a good choice for sautéing mushrooms over high heat, because of its higher smoke point.
- In Summary. The choice between butter and oil is whether you want to accentuate the added richness of the butter or if you prefer a more neutral base that allows the mushrooms to take center stage.
Should I season mushrooms when sautéing?
Yes, you should season mushrooms while sautéing because it helps draw out their natural flavors and enhance the overall flavor of the mushrooms. However, the best time to season them is after the mushrooms have released their moisture and are starting to brown. This helps the seasonings to adhere to the mushrooms and give them a more flavorful crust.
Variations with Cooking Mushrooms
- Creamy Sautéed Mushrooms. Add a touch of cream to the recipe to create a rich creamy marsala sauce. Reduce the amount of marsala if needed for the right consistency.
- Spicy Sautéed Mushrooms. For a bit of heat, incorporate a pinch of red peppers while sautéing the mushrooms.
- Mushrooms and Pasta. Serve the sautéed mushrooms and marsala sauce on a bed of pasta such as fettuccine or linguini.
- Herb Variations. Experiment with various fresh herbs such as rosemary, oregano, or sage to customize the flavor profile.
How to get the most flavor out of sautéed mushrooms
- Use fresh mushrooms. Avoid mushrooms that are slimy, bruised, or have brown spots.
- Choose mushrooms of the same size or slice them to the same thickness. This helps them cook and brown evenly.
- Dry the mushrooms thoroughly. Excess moisture can dilute the flavor and inhibit browning. Pat the mushrooms dry with a paper towel before cooking.
- Do not overcrowd the pan. If you overcrowd, the mushrooms will steam instead of brown. Sauté in batches if necessary.
- Do not stir too often. Stirring frequently makes mushrooms soggy by releasing their moisture.
- Deglaze the pan with dry wine or stock. After the mushrooms have browned, deglazing the pan helps release any flavorful bits stuck to the pan.
- Serve the mushrooms immediately. Mushrooms are best enjoyed fresh and hot.
Sautéed Mushrooms in Marsala Sauce effortlessly blends simplicity with sophistication making it a versatile dish. Whether it stands alongside a main course or takes center stage as a mouthwatering appetizer, these mushrooms are sure to receive accolades that rival any entrée.
More Delicious Side Dishes:
Fruit and Nut Stuffed Acorn Squash
Sautéed Brussel Sprouts with Dates and Blue Cheese
Roasted Green Beans with Olives and Sundried Tomatoes
Roasted Garlic Mashed Potatoes
Follow me on Pinterest - Lingeralittle
PrintSautéed Mushrooms in Buttery Marsala Sauce
A Sautéed Mushroom Recipe that incorporates dry marsala wine, butter, shallots, garlic, and a touch of lemon juice. This shimmering dish has a gourmet feel but with the ease of carefree cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 side servings 1x
- Category: Side Dish
- Method: Sauté
- Cuisine: Spanish
Ingredients
- 16 oz whole Baby Bella Mushrooms, stems trimmed
- 4 tablespoons Salted Butter, divided
- 1 small Shallot, thinly sliced
- 3 large cloves Garlic
- 1 teaspoon Kosher Salt
- ½ teaspoon Black Pepper
- ½ cup Dry Marsala Wine
- 2 tablespoons fresh squeezed Lemon Juice
- 1 tablespoon Fresh Thyme
Instructions
- Clean the mushrooms with a paper towel if they are not very dirty. Otherwise, rinse them quickly under cold running water to remove any of the dirt or grime. Dry with paper towels.
- Heat a large cast-iron skillet over high heat. Add 2 tablespoons of butter.
- Add 16 ounces of baby bella mushrooms and reduce the heat to medium-high.
- Once the mushrooms have released their moisture and are starting to brown, season with salt and pepper to taste.
- Turn heat down to medium and stir occasionally until most of the liquid has been absorbed about 10-15 minutes.
- Add the remaining 2 tablespoons of butter. Continue to cook over medium heat until they turn brown, about 4-5 minutes.
- Add one small thinly sliced shallot and 3 thinly sliced cloves of garlic. Let cook for 1 to 2 minutes until they are soft.
- Add ½ cup dry marsala wine and bring to a gentle boil, reduce heat to medium-low and simmer for 10- 15 minutes or until most of the liquid has evaporated.
- Remove from heat. Add 2 tablespoons of fresh lemon juice and fresh thyme. Serve warm.
- ENJOY!!
Notes
- You could substitute any of your favorite mushrooms. It's best to grab them out of the bulk bin because you can choose the smaller ones and keep them all about the same size. But if some are larger, just cut them in half.
- The stems of the mushrooms can be tough and woody therefore you will want to trim them down before you start.
- Wipe the mushrooms off with a paper towel if they are NOT really dirty. If they are, quickly rinse them and dry them with a paper towel before sautéing.
- If you need to substitute the marsala, reach for sherry, red vermouth, or even brandy would work. Marsala is a great purchase though because it will last in your refrigerator for up to six months.
- Grab a large skillet with a lot of surface because you don't want to overcrowd the mushrooms. That's the number one mistake when sautéeing anything. If you overcrowd, you will steam them instead and they will never reach that golden brown state.
Nutrition
- Serving Size: ¼ of the dish
- Calories: 107
- Sugar: 2 g
- Sodium: 426 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 25 mg
Freddie Power says
sounds awesome!!!!!
Kristy Murray says
Thank you so much Freddie.
Eric says
Looks fantastic! Love a wine sauce for mushrooms.
Kristy Murray says
Thanks Eric. Wine sauce and mushrooms are definitely a marriage made in heaven.
Chef Mimi says
They’re beautiful. I’m very intrigued by the lemon juice, so I can’t wait to use your recipe. I usually flambé them in a little cognac, add some wine, and some Demi glacé. Can’t wait to compare!
Kristy Murray says
Thanks Mimi! Oh goodness, flambé mushrooms sound fabulous. I could eat mushrooms any way they can be served. You've got to let me know how they compare. Thanks so much for stopping by.
Carrie Tyler says
I LOVE mushrooms! This recipe looks glorious! I love that you kept the mushrooms whole and the flavors sound unbelievable. I will have to try this recipe!!
Katerina says
I loooove mushrooms and I could honestly eat all of these as a main, they look AMAZING! Thank you for sharing and hope you've been well.
Kamilla S Lavoie says
You might want to add shallots to the ingredient list. I bought everything but the ingredients and then the saw in your instructions to thinly slice a shallot and I didn't have one.
Kristy Murray says
Kamilla, I'm so sorry that I did not have the shallot listed on my ingredient list originally. I just added it. I appreciate you taking the time to let me know this. If you have an onion, that would work as well. I would use half of a medium-sized one. Again I apologize for the inconvenience this caused you.
Kamilla S Lavoie says
These mushrooms were awesome! I didn't have a shallot so I used a onion and they are superb. Thank you Kristy for this wonderful recipe!
Kristy Murray says
Oh thanks so much Kamilla. I'm so happy that it worked out in the end for you.
Adele Fann says
Just made these. They were awesome! Thanks for sharing this with us.
Kristy Murray says
Thank you so much Adele for taking the time to share. I'm so thrilled that you enjoyed the dish.
Carrie Tyler says
Kristy, this looks amazing! I love mushrooms and put them into so many recipes, but never make them the star of the dish like this. I am definitely going to make this recipe. Thank you 🙂
Kristy Murray says
Thanks a bunch Carrie. Would love to know what you think when you try them.
David @ Spiced says
Wow - what a gorgeous recipe! I don't have a lot of experience cooking with marsala wine (other than the obligatory chicken marsala), but clearly I need to change that. These mushrooms look like a show-stopper! Sometimes (every time?) the side dishes at holiday meals are better than the main dish!
Kristy Murray says
Oh, thanks so much David. I do think the marsala wine is what makes this dish, and of course butter! Now I'm craving chicken marsala, hahaha.