Sautéed Mushrooms in Buttery Marsala Sauce

Sauteed mushrooms with thyme sprinkles over the top sit in a white bowl.

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5 from 6 reviews

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.


  • 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 baby bella mushrooms and reduce the heat to medium-high.
  • Once the mushrooms have released their moisture and are starting to brown, season with salt and pepper to taste.
  • 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.
  • ENJOY!!


  • You could substitute any of your favorite mushrooms. 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.