My Favorite Marsala Mushrooms

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Cook Time
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"These are perfect to serve over steak, chicken, pork; or, even a baked spud. But, you can simply serve them as a side dish, on their own. Also, try them with scrambled eggs, over a baked potato; or, top a crostini. This is simply one of my favorite ways to prepare mushrooms. And, don't be afraid to use your favorite mix. You can use all button (or white) mushrooms, cremini; or, whatever looks good at the grocery store."

Original is 4 servings


  • Serving Size: 1 (135.3 g)
  • Calories 288.6
  • Total Fat - 18.6 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 103.1 mg
  • Sodium - 100.1 mg
  • Total Carbohydrate - 5.9 g
  • Dietary Fiber - 1.2 g
  • Sugars - 2.8 g
  • Protein - 24 g
  • Calcium - 31.9 mg
  • Iron - 2.3 mg
  • Vitamin C - 3.1 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Mushrooms ... Note: I like to use a mix of cremini, white or button; and sometimes shitaki mushrooms. Make sure to trim the mushroom stems on the cremini, white or button mushrooms; but, the stems of the shitaki mushrooms are tough. So make sure to remove them. Save them in a baggie and freeze ... They can used for stock.

Step 2

Saute ... Add the mushrooms to a dry nonstick pan on medium high heat. Season lightly with salt and pepper; then, continue to cook 4-5 minutes until the liquid from the mushrooms start to reduce. Then, cook another couple of minutes on medium high to high heat, until the mushrooms are lightly golden brown.

Step 3

Finish ... Add the butter, marsala, and season again with salt and a pinch of pepper. Bring to a light boil and cook until the liquid has reduced. Just a minute or two.

Step 4

Finish ... Add the fresh herbs, stir; and, remove from the heat.

Step 5

Serve ... As I said. These are good over your favorite chicken, steak, pork, etc; or as a side dish. They are also wonderful with scrambled eggs; or a topping for a baked potato. Use your imagination. ENJOY!


No special items needed.

1 Reviews


Love Marsala, Love Mushrooms = a marriage made in heaven. So easy and so tasty. Just enough added spices in this recipe. Yes KC as you said you must use the real wine not the artificial Marsala. I didn't see where you said to cook the shallots so I put them in the pan a minute before adding the mushrooms - perfet. The mushrooms make a perfect side dish for a Saturday night burger.


review by:
(11 May 2014)

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