Easy 5 ingredient marsala mushrooms will add a layer of decadence to any dinner spread. Serve them over steak, chicken, or egg noodles for a steakhouse-worthy side with minimal effort. 
Happy Day Three of 5 Ingredient Thanksgiving Sides Recipe Week! Incase you missed the first two days, we kicked off the week with tahini-laced Brussels sprouts and then pivoted to everyone’s favorite fall gourd: butternut squash! Both recipes have already received raving reviews and we’ve decided there’s absolutely no need to hold off on making these recipes until Thanksgiving.
Today, we’re putting the fun in fungi, baby. I’m curious, does your Thanksgiving spread ever include mushrooms? I know some folks like adding them to homemade stuffing, but they seem to be less common as an actual stand-alone side. However, if you have a ‘shroom lover at your table, they will be absolutely elated over this recipe because it is the BEST way I have ever prepared or consumed mushrooms. 
This recipe really proves the magic in using minimal but quality ingredients to make a dish sing. Crimini mushrooms, shallots, Marsala wine, crème fraîche (insert heart eyes), and thyme join forces to create a deeply savory flavor profile that rings with richness.
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.
Marsala cooking wine is dry and sweet without being overpowering, and a worthy addition to your pantry (find it in the wine section typically by the ports). As the sauce simmers, most of the alcohol will cook off as the flavor continues to concentrate.
Add this 20 minute side to your dinner lineup this week to make any weeknight feel like a special occasion. (And show your turkey what it’s been missing all these years!)
- 1 Tbsp. extra-virgin olive oil
- 1 lb. crimini mushrooms, quartered
- 3 small shallots, peeled and quartered
- ½ tsp. kosher salt
- ¼ tsp. freshly ground black pepper
- ¾ cup Marsala wine
- 3 fresh thyme sprigs
- 3 Tbsp. crème fraîche
- Heat oil in a large skillet over medium heat. Add mushrooms and shallots; cook, stirring occasionally, until mushrooms are browned, about 6 minutes. Season with salt and pepper. Transfer mixture to a bowl.
- Add wine and thyme sprigs to pan and bring to a simmer; cook 3 to 4 minutes, until reduced to about ½ cup. Whisk in crème fraîche, add mushrooms back to pan, and simmer mixture for 5 more minutes, until sauce is thickened and coats mushrooms. Remove thyme sprigs, and serve.
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