Sautéed Mushrooms in Wine SauceSAUTÉED MUSHROOMS IN WINE SAUCE
(This recipe is part of “A Tapas Experience.”)

Eating is a Universal Language

The core value of cultivating genuine relationships is what prompted me to create this blog. Faith, family, and friendships are the foundation of what fully satisfies a soul. If you don’t mind, let me take you on a little journey before I introduce you to the recipe on this post – Sautéed Mushrooms in Wine Sauce.

Lessons Learned on the Camino

There were so many lessons I learned on my 2015 Camino de Santiago expedition, a 500-mile hike across Northern Spain. This particular post is a snippet in time where I realized I have the ability to positively affect people around me. It is amazing how, as human beings, we can inspire someone in the midst of difficulty and struggle. We have the means to motivate others to push past defeat and rise to a newfound strength. This ability to inspire stems from having gone through similar trials ourselves. The lesson, that we can encourage another person, became fully apparent to me one day on my Camino de Santiago trek.

Sautéed Mushrooms in Wine Sauce

My friend, Rebecca and I were somewhere in the middle of a 22-kilometer hike from Estrella to Los Arcos, Spain on day six or seven of our 42-day adventure. This day gave way to a far-reaching climb that seemed to never end. With each step, we were huffing, puffing and wanting desperately to call it quits. All of a sudden, we got our second wind and looked at each other with a determination that screamed, “We will conquer this hill!” And conquer we did. When we finally reached the peak, there was such a celebration. We began to sing and dance a little jig on the top of this crest.

Influencing Others with Encouragement

We decided, on the spot, to become an encouragement to those coming up this steep climb behind us. Every time someone drew near the top and was depleted of energy and drive, we began to cheer them on. We applauded them, whistling, clapping and shouting their triumph. The transformation was incredible. The grimace on their face changed to a smile. A renewed sense of optimism and courage began to emerge. By the time they reached the top, they were laughing and energetic.

Because it was so encouraging, we decided to stay there for a while doing the exact thing over and over. As we watched the same reaction from all the hikers, we stood amazed at this beautiful moment in time. The experience on top of the pinnacle that day taught me how encouragement plays a significant role to influence someone that is about to give up. When you celebrate their dedication and are jubilant about their success, it can change their entire disposition.

Camino de Santiago

Camino de Santiago

Most Tapas are Simple to Make like these Sautéed Mushrooms in Wine Sauce

One thing about most tapas that I have come across whether in Spain or at home, they are all pretty simple to make. Sautéed Mushrooms in Wine Sauce is no different. To start with, I like to use the baby bella mushrooms, found in the bulk bin, because I can choose the smaller ones and keep them all about the same size.

The marsala wine adds caramelization to the mushrooms along with a rich, nutty flavor. You can purchase Marsala as either a dry or a sweet wine. For this savory dish, you will want to choose the dry one. You can pick up a bottle of marsala for around $10-12, and it will last in your refrigerator for a month or more. If you were to do a search for recipes with marsala wine, you could find plenty of ways to use up the bottle.

Sautéed Mushrooms in Wine Sauce

Try not to overcrowd your mushrooms in the pan. You want them sautéed not steamed. Also, cook them at a high heat while the liquid is evaporating and make sure you stir them often, so they don’t burn. As simple as the Sautéed Mushrooms in Wine Sauce are, they are full of flavor and a perfect compliment to your tapas table.

This recipe was adapted from

View the full “Tapas Experience” here.


  • Modern studies suggest mushrooms can be used for antibacterial, anti-inflammatories, and antioxidants. While also helping to reduce blood pressure, moderate blood sugar, reduce cholesterol, enhance the immune system, reduce stress and assist in fighting many types of cancer.
  • There are over 30 species of mushroom that glow in the dark. The chemical reaction called bioluminescence produces a glowing light known as foxfire. People have been known to use these fungi to light their way through the woods.
  • According to Clifford A Wright, in Spain, an appetizer, called an entremése, is a complement to a meal while tapas is something altogether different. Although an entremése can be the same little food that tapas is it is served differently. It is the appetizer coming before the first course. Tapas, on the other hand, are not appetizers. They are tiny plates of food served in bars all over Spain to accompany drinks.

A Tapas Experience

Red Wine Sangria
Red Wine Sangria
Churros and Spanish Hot Chocolate
Churros and Chocolate
Sautéed Mushrooms in Wine Sauce
Sautéed Mushrooms
Bacon Wrapped Dates
Spanish Pork Skewers
Spanish Pork Skewers
Fried Stuffed Olives
Fried Stuffed Olives
Tortilla Española with Garlic Aioli
Tortilla Española
Shrimp in Sautéed Garlic Sauce
Shrimp in Garlic Sauce
Patatas Bravas
Patatas Bravas

Sautéed Mushrooms in Wine Sauce

Sautéed Mushrooms in Wine Sauce

Sautéed Mushrooms in Wine Sauce – whole baby Bella mushrooms sautéed with garlic and simmered in marsala wine is a wonderful addition to your Spanish Tapas get-together.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Category: Spanish Tapas


  • 16 oz whole baby Bella mushrooms (choose the smaller ones)
  • 4 tablespoons butter, divided
  • 3 cloves garlic
  • 1 tsp. of kosher salt
  • 1/2 cup dry marsala wine
  • 1/4 cup fresh squeezed lemon juice
  • Fresh parsley


  • Rinse quickly under cold running water to remove any dirt or grime. Dry with paper towels.
  • Heat a large skillet over high heat with 1 tablespoon of butter.  Add the mushrooms and reduce the heat to medium-high. Stir constantly until the mushrooms release their juices. Stir occasionally until most of the liquid has been absorbed, about 10-15 minutes.
  • Add the remaining butter and salt. Continue to cook over medium-high heat until they turn brown, about 4-5 minutes. Add minced garlic and let cook for 30 seconds until fragrant.
  • Add the marsala wine and bring to a gentle boil, reduce heat to medium-low, simmer for 15 minutes.
    Remove from heat. Add lemon juice and fresh parsley. Serve warm.


  • I like to buy my baby bellas from the bulk produce section. This way I can choose similar sizes. I prefer the smaller ones.
  • Try not to overcrowd the mushrooms otherwise, you will steam instead of sautéing them. Also, cooking them on a higher heat will help their liquid evaporate quicker.


  • 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