Easy Marsala Mushrooms will add a layer of decadence to any dinner spread. Minimal ingredients with BIG flavor, these mushrooms in marsala sauce can be enjoyed over meat, or served as a simple side dish.
Today, we’re putting the fun in fungi, baby.
I’m curious, does your Thanksgiving spread ever include mushrooms? I know they tend to make an appearance in homemade stuffing, however they seem less common as a stand-alone side.
Though if you’re a ‘shroom lover like me, you’ll want to change that ASAP.
These marsala mushrooms are all about BIG flavor for minimal ingredients. Plus, they’re ready in just 20 minutes, making them a great last minute side.
How to Make Marsala Mushrooms:
This recipe really proves the magic in using minimal but quality ingredients to make a dish sing.
These 6 simple ingredients join forces to create a deeply savory flavor profile that rings with richness.
The Ingredients:
- Mushrooms: I like using baby bella (cremini) mushrooms, which are easy to find and inexpensive. For a fancier feel, use a mix of shiitake, oyster, and Chanterelle mushrooms.
- Shallots: Look for 3 small shallots, which you can easily peel and quarter. Alternatively, you can use frozen or canned pearl onions here.
- Garlic: Fresh garlic creates the aromatic backbone of the marsala sauce.
- Marsala Cooking Wine: Marsala cooking wine is dry and sweet without being overpowering, and a worthy addition to your pantry. You can typically find it in the vinegar and oil section of most well-stocked grocery stores. As the sauce simmers, most of the alcohol will cook off as the flavor continues to concentrate.
- Crème Fraîche: With a tangy flavor and thick consistency, crème fraîche adds luxurious body and the signature gloss to the sauce.
- Pro tip: stir leftover crème fraîche into mashed potatoes for extra silky-richness, or use in place of sour cream to top off soups or tacos.
- Alternatively, you can use mascarpone cheese here.
- Thyme: For a woodsy, herby finish, fresh thyme leaves lend classic holiday flavor and flare.
The Directions:
Step 1: Sauté Mushrooms and Aromatics
Heat olive oil in a large skillet over medium-high. Once hot, add mushrooms and shallots; cook 7 to 8 minutes, stirring only occasionally, until soft and golden.
Add garlic and thyme; cook 2 more minutes.
Step 3: Add Marsala Wine
Pour in marsala cooking wine and simmer mixture for about 5 minutes, until the wine reduces by about two thirds.
Step 4: Stir in Crème Fraîche
Stir in crème fraîche (or mascarpone) and season with salt and pepper. Continue cooking and stirring mixture until the marsala sauce is smooth and thickened. 
How to Use Marsala Mushrooms:
- Marsala Mushrooms on Steak: Spoon the mixture over your favorite cut of steak or a pork chop for a restaurant-worthy dinner.
- Marsala Mushrooms on Toast: Spread a layer of cream cheese or mascarpone cheese on a thick slice of toasted or grilled bread. Spoon mushrooms in marsala sauce overtop, and garnish with fresh chopped chives or thyme.
- Simple Side Dish: Serve with your protein of choice for a holiday side dish!
- Marsala Mushroom Pasta: Enjoy with egg noodles for a fun take on stroganoff.
How to Store and Reheat:
- Store: Transfer leftover mushrooms to an airtight container and refrigerate up to 4 days.
- I do not suggest freezing this recipe. Mushrooms tend to turn spongy after being frozen and thawed.
- Reheat: Heat mushrooms in a skillet over medium heat, or in the microwave until warm.
Add this 20 minute side to your dinner lineup this week to make any weeknight feel like a special occasion.
More Easy Vegetable Side Dish Recipes:
Roasted Butternut Squash with Candied Walnuts
Coriander Roasted Carrots with Parsley and Pistachios
Brown Butter Green Beans with Hazelnut Dukkah
If you give this recipe a try, be sure to snap a pic and tag #dishingouthealth on Instagram so I can see your creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Easy 5 Ingredient Marsala Mushrooms
Equipment
- Large skillet
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 lb. crimini (baby bella) mushrooms, sliced
- 3 small shallots, peeled and quartered
- 2 garlic cloves, minced
- 2 tsp. fresh thyme leaves or finely chopped rosemary (optional)
- 3/4 cup Marsala cooking wine (typically found in the vinegar and cooking oil section)
- 3 Tbsp. crème fraîche (sub mascarpone cheese)
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
Instructions
- Heat olive oil in a large skillet over medium-high. Once hot, add mushrooms and shallots; cook 7 to 8 minutes, stirring only occasionally, until soft and golden. Add garlic and thyme; cook 2 more minutes.
- Pour in marsala cooking wine and simmer mixture for 5 to 6 minutes, until the wine reduces by about two thirds.Stir in crème fraîche (or mascarpone) and season with salt and pepper. Continue cooking and stirring mixture until the marsala sauce is smooth and thickened.
Notes
- Store: Transfer leftover mushrooms to an airtight container and refrigerate up to 4 days.
- I do not suggest freezing this recipe. Mushrooms tend to turn spongy after being frozen and thawed.
- Reheat: Heat mushrooms in a skillet over medium heat, or in the microwave until warm.
Nutrition
Delicious!! Plate, we don’t miss at all the meats.
Hi Marcelina – I’m so thrilled you enjoyed the recipe! Thank you so much for taking the time to leave a review! Cheers.