If you’re looking for a lovely side dish to sit alongside the main course and brighten your table, look no further. This Sautéed Mushroom Recipe incorporates dry marsala wine, butter, shallots, garlic, and a touch of lemon juice. A shimmering dish that has a gourmet feel but with the ease of carefree cooking. You’ll have this savory edible in and out of the pan in less than 30 minutes.
How to Cook These Mushrooms:
Baby Bella Mushrooms: Mushrooms have the leading role in this recipe. You could substitute any of your favorite mushrooms. I chose baby Bellas just because I like them a lot. 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.
Salted Butter: Butter gives this dish a glistening effect and creates a rich mouth-feel.
Sliced Shallots: Shallots have a more delicate and sweet flavor than regular onions. You don’t want the flavor overpowering just complementing. Make sure and slice these really thin so they just rest in the background.
Sliced Garlic: Garlic is the bedrock of many savory recipes and of course you will find them here. You can either chop or slice. But if you slice, make sure you cut them thin.
Dry Marsala Wine: Marsala wine creates nutty, rich caramelized sauces which you will find to be true in this sautéed mushroom recipe. If you need to substitute, reach for sherry, red vermouth, or even brandy would work. Marsala is a great purchase because once opened it will last in your refrigerator for up to six months.
Freshly Squeezed Lemon Juice: Lemon juice brightens the sauce without stealing the spotlight. The acidity sharpens the flavor but it 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.
Step #1 – Prep the Vegetables
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. The mushrooms that are big, simply cut in half to be consistent with the smaller ones.
Thinly slice both the shallot and the garlic cloves beforehand so they are easily accessible when you’re ready to throw them in with the mushrooms. Also, go ahead and squeeze the lemon juice before starting. All of this helps with a quick & smooth cooking process.
Step #2 – Sauté the Mushrooms
Using butter as the oil, melt it in a cast-iron pan. 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’ll steam them instead and will never reach that golden brown state.
First of all the mushrooms will release their liquid. At this stage turn the heat down and cook until most of their juices are evaporated. It will take anywhere from 8 to 10 minutes.
Step #3 – Add Sliced Shallots and Garlic Cloves
Slice each of these really thin because they should be subtle in the background of this dish. Since they are extra thin, it only takes a minute or two to soften them. Usually, you wait and add the garlic later, but because they’re so thin you can add them at the same time.
Step #4 – 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.
Step # 5 – Garnish with Thyme
Thyme is the last thing to add before indulging in this delightful side dish.
This Sautéed Mushroom Recipe truly is one of the easiest dishes to throw together but adds a sophisticated touch. Any entrée will applaud the presence of such an accompaniment next to itself, or the mushrooms can be served as an appetizer before a meal and receive just as many accolades.
If you’re looking for more great side dishes, check these out:
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Sautéed 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
- 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
- 1/2 teaspoon Black Pepper
- 1/2 cup Dry Marsala Wine
- 2 tablespoons fresh squeezed Lemon Juice
- 1 tablespoon Fresh Thyme
- 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 mushrooms and reduce the heat to medium-high. Season with salt and pepper to taste. Stir frequently until the mushrooms release their juices.
- 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 1/2 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.
- You could substitute any of your favorite mushrooms. I chose baby Bellas just because I like them a lot. 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.
- Serving Size: 1/4 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
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