Marsala mushrooms are a rich, savory, and satisfying side dish that can also work beautifully as a sauce for chicken, pork, steak, pasta, or rice. With tender browned mushrooms, dry Marsala wine, shallot, garlic, parmesan, crème fraîche, and a touch of fresh tarragon, this simple mushroom recipe delivers deep flavor in about 30 minutes.
Why We Love This Recipe
Marsala mushrooms are a classic for good reason. They are deeply savory, gently earthy, and just a little sweet from the wine. This version keeps the preparation simple while building layers of flavor in the pan. The mushrooms cook down until their moisture evaporates, then the Marsala reduces and coats them with a glossy, concentrated sauce.
The result is elegant enough for a dinner party but easy enough for a weeknight meal. Serve these mushrooms as a side dish, spoon them over meat, fold them into pasta, or pile them onto toasted bread for a quick appetizer. They are flexible, flavorful, and hard to resist.
- A mix of cremini and shiitake mushrooms creates a balanced texture and rich umami flavor.
- Shallot and garlic add aromatic depth without overpowering the mushrooms.
- Dry Marsala wine reduces into a silky, savory glaze.
- Crème fraîche and parmesan bring a tangy, creamy finish.
- A small amount of fresh tarragon gives the dish a refined herbal note.
What You’ll Need
Here is a clear look at the ingredients you will need to make this Marsala mushrooms recipe.
- Cremini mushrooms, also known as baby bellas, have a mild flavor and meaty texture. They brown nicely and work especially well in a skillet recipe like this one.
- Shiitake mushrooms add bold umami flavor and a pleasing texture. Use the caps, sliced, for the best result.
- Dry Marsala wine is essential for the signature flavor. Marsala is a Sicilian fortified wine, and the dry style is the best choice for savory cooking.
- Crème fraîche adds a subtle tang and creamy texture. It is richer and less sharp than sour cream and helps bring the sauce together.
- Butter and olive oil form the base for sautéing the shallot, garlic, and mushrooms. Good-quality butter adds noticeable flavor.
- Freshly grated parmesan cheese boosts the savory character of the dish. If you want the recipe to be vegetarian, choose parmesan made without animal rennet.
- Fresh tarragon gives the mushrooms a delicate, slightly elevated finish. If you strongly dislike tarragon, parsley can be used instead.
How to Choose a Bottle of Marsala for Cooking
When buying Marsala wine for cooking, focus on color, sweetness, and quality. You do not need the most expensive bottle, but you should choose one that tastes pleasant enough to cook with.
- Color: Marsala comes in gold, amber, and ruby varieties. For this savory mushroom dish, choose gold or amber.
- Sweetness: Marsala may be dry, semi-sweet, or sweet. For Marsala mushrooms, use dry Marsala wine.
- Quality: Fino and superiore are the two less-expensive quality levels and both work well for cooking.
How to Make It
This recipe comes together quickly in one pan. The key is to let the mushrooms cook long enough for their liquid to evaporate so they can brown and absorb the reduced Marsala flavor.
- Warm a 10-inch frying pan over medium-high heat. Add the butter and olive oil, and let the butter melt.
- Add the minced shallot and garlic. Cook for about two minutes, stirring often, until softened and fragrant.
- Add the sliced cremini mushrooms, shiitake mushroom caps, salt, and pepper. Cook, stirring occasionally, until the mushrooms release their liquid and the liquid cooks away.
- Pour in the dry Marsala wine. Let it simmer, stirring once or twice, until the liquid evaporates and coats the mushrooms.
- Turn off the heat. Stir in the crème fraîche, parmesan, and fresh tarragon until the mushrooms are lightly creamy and well coated.
Expert Tips and FAQs
Crème fraîche is cream that has been cultured and thickened. It is usually richer, thicker, and less tangy than sour cream. In this recipe, it adds a smooth, creamy finish without making the mushrooms heavy. You can buy it at many grocery stores, or make it by stirring one tablespoon of buttermilk into one cup of heavy cream and letting it sit, partially covered, at room temperature for up to 24 hours, until thickened.
Serve them as a side dish on their own, spoon them over cooked chicken, pork, or steak, toss them with spaghetti, or use them as a topping for rice. They are also excellent on toasted baguette slices as a simple mushroom crostini.
The sauce is best shortly after cooking, but you can prepare part of the recipe ahead. Up to one day in advance, cook the mushrooms through the step where the Marsala is added and reduced. Store them in an airtight container in the refrigerator. Reheat thoroughly, then stir in the crème fraîche, parmesan, and tarragon just before serving. Leftovers will keep in an airtight container in the refrigerator for up to one week and can be reheated on the stovetop or in the microwave.
More Favorite Mushroom Recipes
- Mushroom Bourguignon
- Shiitake bacon
- Sautéed mushrooms
Marsala Mushrooms
Ingredients
- 1 tablespoon (14 grams) butter
- 1 tablespoon (15 ml) olive oil
- 1 large shallot, minced, about 1/2 cup
- 2 large garlic cloves, minced
- 8 ounces (227 grams) cremini mushrooms, sliced
- 4 ounces (113 grams) shiitake mushroom caps, sliced
- ½ teaspoon fine sea salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup (60 ml) dry Marsala wine
- 2 tablespoons (30 grams) crème fraîche
- 2 tablespoons (10 grams) grated parmesan cheese
- 1 teaspoon minced fresh tarragon
Instructions
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Set a 10-inch frying pan over medium-high heat.
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Add the butter and olive oil, and cook until the butter has melted.
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Add the shallot and garlic. Cook, stirring frequently, for about two minutes, until softened.
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Add the mushrooms, salt, and pepper. Cook, stirring occasionally, until the mushrooms release their liquid and the liquid cooks off.
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Pour in the Marsala wine and cook, stirring once or twice, until the liquid has evaporated.
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Turn off the heat. Stir in the crème fraîche, grated parmesan, and tarragon. Serve warm.
Notes
- Use good-quality butter if possible, since it contributes noticeable flavor to this simple mushroom dish.
- Cremini mushrooms are also called baby bellas. Their mild flavor and meaty texture make them ideal for Marsala mushrooms.
- Shiitake mushroom caps bring extra umami and help deepen the overall flavor.
- Choose dry Marsala wine for savory cooking. Gold or amber Marsala works well here.
- Crème fraîche gives the sauce a smooth, tangy finish. It can be store-bought or homemade.
- Freshly grated parmesan adds savoriness. For a vegetarian version, use parmesan made without animal rennet.
- Fresh tarragon adds delicate flavor. Parsley may be substituted if preferred.
- For make-ahead preparation, cook the mushrooms through the Marsala reduction step, refrigerate, then reheat and add the crème fraîche, parmesan, and tarragon just before serving.
- Store leftovers in an airtight container in the refrigerator for up to one week. Reheat on the stovetop or in the microwave.
Nutrition
Calories: 63kcal,
Carbohydrates: 5g,
Protein: 2g,
Fat: 4g,
Saturated Fat: 1g,
Polyunsaturated Fat: 3g,
Cholesterol: 2mg,
Sodium: 323mg,
Fiber: 1g,
Sugar: 2g
Nutrition information is automatically calculated and should be used as an approximation.