Sauteed Mushrooms in Marsala Wine

If you’re looking for a quick and elegant side dish, these sautéed mushrooms in Marsala wine are bursting with flavor and perfect for any occasion.

Rich, earthy mushrooms are cooked until golden and finished with a splash of Marsala wine, creating a savory glaze that’s irresistibly delicious.

This Italian-American inspired recipe complements everything from steak and chicken to pasta and risotto, and comes together in just 20 minutes!

If you're a fan of mushrooms like we are, you won't make fresh mushrooms any other way.

Our favorite way to serve them is on top of our  Tuscan Grilled Steak.

Scroll down to my printable recipe card at the bottom, and also read my tips first to make the perfect mushroom side dish ever.

Why Make This Recipe

• Fast & Easy: Just one skillet and a handful of ingredients.
• Incredible Flavor: Marsala wine adds a sweet, nutty depth that elevates the mushrooms beautifully.
• Versatile Side Dish: Serve with grilled meats, creamy polenta, mashed potatoes, or even on toast.
• Restaurant Worthy Flavors at Home: Impress guests or treat yourself without the high cost of dining out.

Cooking Methods

1. Baking: preheat oven to 400 degrees, place on a parchment-lined baking pan,  add melted butter, oil, toss with mushrooms and seasonings, add the garlic, wine, salt, pepper to taste, and bake for 14 minutes, stirring once in between or until browned and starting to get caramelized
2. Pan Fried: To 1 pound of mushrooms, add  2 tablespoons of butter, and heat 3 teaspoons oil (or just air spray the tops with cooking spray oil for fewer calories). Saute both sides with salt, pepper to taste for around 3 minutes for each side, flipping once, then add garlic and wine if using for another 3 minutes
3. Air Fry: Preheat the air fryer to 350°F. Add the mushrooms to a heat-proof dish butter flavored oil sprayed dish ( or use butter), spray mushrooms with cooking spray also, add wine, seasoning your going to use,  garlic or use granulated garlic powder then air fry for 5 minutes stirring once in-between times add additional time if needed Note: if  making a large batch add 1 minute at a time or until edges start to crisp up once the mushrooms start to carmelize they're done cooking 

Tips:

1. Wash mushrooms thoroughly: To clean sliced mushrooms, give them a shake in a colander to loosen any dirt, then give them a quick rinse just before you're ready to cook. Dry them off with paper towels or a clean tea towel.
2. Fats to use: olive oil, butter, bacon fat, or if on a plant-based diet, use your favorite like avocado oil(you can even mix and match fats together)
3. Choose your favorite spices and herbs: garlic, salt, and pepper is all I use, but you can do any combination of flavors you want IE thyme, sage, oregano, green onions, chives, shallots, or onions, (but those are more water-laden and will add more moisture to your pan), which will inhibit some of that gorgeous golden-browning we want to see on our mushrooms, dried spices to use: paprika, cumin seeds, fennel seeds, or curry powder adding after the oil's hot, before the mushrooms go in
4. Deglaze the pan: add a touch of liquid to loosen the delicious bits the bottom of the pan creates, then stir until it's all absorbed into the mushrooms
5. Choose a mushroom: Shiitakes are meaty, but baby bella, button/white mushrooms, and oyster mushrooms all work great
6. Use as a topping, side dish, or in recipes like omelets, meats, and seafood
7. Rinse the mushrooms well before cooking
8. Don’t overcrowd the pan or the mushrooms will steam instead of brown.
9. Dry mushrooms well after washing to prevent sogginess.
10. Use dry Marsala wine for a more savory flavor; sweet Marsala works too, but adds more caramel notes.
11. Add cream or a pat of butter at the end for a richer sauce.

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Mushrooms: Final Thoughts on Making This Delicious Side Dish

These Marsala wine mushrooms are a delicious way to dress up an everyday dinner or add a gourmet touch to a special meal.
With minimal prep and maximum flavor, it’s a go-to recipe every mushroom lover should have in their back pocket.
Try them once and you’ll keep this dish on repeat!

Sauteed Mushrooms in Marsala Wine

Author: Claudia Lamascolo

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Here is a simple way to saute mushrooms in a delicious wine called Marsala and perfect for topping eggs, meats or as a side dish

Ingredients

• 2 pounds of mushrooms of choice, washed and dried with a towel
• 1/2 cup of marsala wine, sherry white wine, a dry red, or whatever else you prefer ( for non-alcohol use non alcohol wine)
• 3 tablespoons olive oil (or use another fat of choice, butter, avocado oil, bacon fat, etc.)
• 6 tablespoons of butter ( or another fat of choice)
• 3 tablespoons minced fresh garlic
• sal,t pepper to taste
• pinch of red pepper flakes if you want a little heat
• Garnish: 1 tablespoon freshly chopped parsley
• Other herbs you can use: rosemary, thyme, oregano, basil, dill,

Instructions

1. Heat olive oil and butter over medium-high in a heavy skillet until butter foams. 
2. Add seasoning of choice and cook, stirring, until it begins to soften, about two minutes.
3. Saute for around 5 more minutes or until the edges of the mushrooms start to become crispy, browned, and a little caramelized.
4. Add the wine to deglaze them (or non alcohol wine) for 3 more minutes.
5. Toss with fresh parsley or another herb of choice you prefer.
6. Serve as a side dish for steaks, a topping for seafood, in recipes that call for mushrooms, omelets, etc.

Notes:

Tips:

1. wash mushrooms thoroughly: To clean sliced mushrooms, give them a shake in a colander to loosen any dirt, then give them a quick rinse just before you're ready to cook. Dry them off with paper towels or a clean tea towel.
2. fats to use: olive oil, butter, bacon fat, or if on a plant-based diet use your favorite like avocado oil(you can even mix and match fats together)
3. choose your favorite spices and herbs: garlic, salt, pepper is all I use, but you can do any combination of flavors you want IE thyme, sage, oregano, or green onions, chives, shallots or onions, (but those are more water-laden and will add more moisture to your pan), which will inhibit some of that gorgeous golden-browning we want to see on our mushrooms, dried spices to use: paprika, cumin seeds, fennel seeds, or curry powder adding after the oil's hot, before the mushrooms go in
4. deglaze the pan: add a touch of liquid to loosen the delicious bits the bottom of the pan creates, then stir until it's all absorbed into the mushrooms
5. choose a mushroom: shiitakes are meaty, but baby bella, button/white mushrooms, oyster mushrooms all work great
6. use as a topping, side dish, or in recipes like omelets, meats, and seafood
7. rinse the mushrooms well before cooking

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https://www.whatscookinitalianstylecuisine.com/2010/02/steak-omelet-with-marsala-mushrooms-and.html

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mushrooms, mushroom recipes, sautéed mushrooms, marsala with mushrooms, mushrooms, marsala wine, side dish, Italian recipes, vegetarian, easy recipes, lowcarb, skillet recipes, mushroom recipes, wine cooking,

Italian, American, French

Created using The Recipes Generator

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Other Mushrooms Recipes to Try:

Mushroom Stuffed Pizza
Stuffed Portobello Mushrooms just like Stuffed Artichokes
Pizza Stuffed Mushrooms

Disclosure: This recipe was originally shared in 2010. It was edited and re-published in 2025.