Emily Johnson
Marsala mushrooms are a delicious and easy-to-make side dish. The recipe involves cooking mushrooms in a mixture of dry marsala wine, butter, shallots, garlic, and a squeeze of fresh lemon juice. The dish is versatile and can be served with steak, grilled chicken, pork, or pasta. The type of mushrooms used can vary, but white mushrooms are a common choice due to their mild flavour and affordability. The addition of marsala wine gives the dish a nutty, rich, and caramelized flavour, making it a sophisticated and elegant option for any meal.
| Characteristics | Values |
|---|---|
| Type of Dish | Side dish |
| Cuisine | Italian |
| Main Ingredients | Mushrooms, Marsala wine, butter, shallots, garlic, lemon juice |
| Optional Ingredients | Thyme, rosemary, oregano, sage, red peppers, cream, chicken stock, white wine, red wine, sesame oil, mirin, herbes de Provence, Italian seasoning, tarragon, crème fraîche, mascarpone, chives |
| Mushroom Varieties | White, cremini, portobello, shiitake, oyster, chanterelle, chestnut, porcini, button |
| Wine Substitute | Sherry, madeira |
| Common Pairings | Steak, chicken, pork, pasta, salad, mashed potatoes, toast, noodles, rice |
| Storage | Refrigerate for up to 4 days, do not freeze |
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What You'll Learn
Marsala Mushrooms Recipe
Marsala mushrooms are a sophisticated and delicious side dish that is surprisingly easy to make. The combination of dry marsala wine, butter, shallots, garlic, and a squeeze of fresh lemon juice creates a rich, earthy flavour. The key to achieving the perfect flavour is to dry sauté the mushrooms first, allowing them to release their water, which will then boil away, concentrating the mushroom flavour.
Ingredients:
- Baby Bella Mushrooms (also known as cremini mushrooms)
- Salted Butter
- Shallots
- Garlic
- Dry Marsala Wine
- Freshly Squeezed Lemon Juice
- Thyme
- Salt and Pepper to taste
Instructions:
Begin by prepping your vegetables. Thinly slice the shallot and garlic cloves, and squeeze the lemon juice. It is recommended to prepare the vegetables in advance to ensure a smooth cooking process.
Heat a large cast-iron skillet over high heat and add 2 tablespoons of butter. Add the mushrooms and dry sauté them first, without any added liquid or fat. Stir the mushrooms frequently. Just when you think they might start burning, they will release their moisture, which will then evaporate.
Once the mushrooms have released their moisture and started to brown, add a pinch of salt and pepper to taste. Then, add the sliced shallots and garlic. Sauté for a minute or two until they soften.
At this point, pour in the dry marsala wine and bring it to a gentle boil. Reduce the heat to low and simmer until most of the liquid has evaporated. The wine adds a nutty, rich, and caramelized flavour to the dish.
Finally, turn off the heat and serve immediately. The dish is now ready to be enjoyed!
Variations:
You can experiment with different types of mushrooms such as shiitake, porcini, or chanterelles, and substitute butter with olive oil. For a creamier texture, add a touch of cream to create a rich, creamy marsala sauce. If you want some heat, incorporate a pinch of red peppers while sautéing the mushrooms. You can also serve the mushrooms with steak, quesadillas, polenta, or pasta.
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Marsala Wine
When making creamy mushroom marsala sauce, it is important to note that it is not suitable for freezing due to the cream in the sauce, which will likely separate if frozen. The sauce is, however, suitable for refrigeration and will store well in the fridge.
To make the sauce, olive oil is heated in a frying pan, and chopped onions are sauteed over low heat. Garlic is then added and cooked briefly before mushrooms, pepper, rosemary, and flour are added and browned over medium heat. Salt is added towards the end of the cooking process to prevent the mushrooms from releasing too much moisture. The pan is then deglazed with marsala wine and allowed to reduce by half. Stock is added and cooked for a few more minutes, followed by heavy cream, which is warmed through.
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Best Mushrooms to Use
When making marsala mushrooms, you can use a variety of mushrooms, depending on your preference and budget.
White button mushrooms are a good, inexpensive option and are versatile enough to take on the flavours of the other ingredients. Cremini mushrooms, also known as baby bella mushrooms, are another affordable option with a mild flavour and a meaty texture.
For a more luxurious feel, you could use shiitake, oyster, or chanterelle mushrooms, which will add depth of flavour to the dish. Portobello mushrooms are another option with a deeper flavour, as are chestnut and porcini mushrooms.
If you want to add a crunchy texture to the dish, you could also include sliced shallots, which have a sweet flavour that won't overpower the other ingredients.
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Serving Suggestions
Marsala mushrooms are a versatile side dish that can be served in many ways. The most common way to serve them is as a side dish with steak, chicken, or pork. For a vegetarian option, they can be tossed with pasta and skinny Alfredo sauce or spooned over mashed potatoes. They can also be served on toast, in a quesadilla, or as a simple side dish with your protein of choice.
If you're looking for a more substantial meal, Marsala mushrooms can be served over meat or noodles. They also go well with grilled chicken or pork loin, and can be used to dress up simple dishes like ground meat patties or chicken. The sauce is also a great way to add an exciting edge to roast or oven-fried potatoes.
When it comes to the type of mushroom used in this dish, baby bella (cremini) mushrooms are a popular choice as they are easy to find and inexpensive. However, for a fancier feel, you can use a mix of shiitake, oyster, and chanterelle mushrooms. White button mushrooms can also be used, but they may need some extra help to impart flavour into the dish.
To enhance the flavour of white button mushrooms, it is recommended to fry them in olive oil until they are golden brown. This gives them a deep umami flavour. It's important not to overcrowd the pan, as they will steam instead of fry. Seasoning the mushrooms with salt can also help to draw out their natural flavours and enhance the overall flavour of the dish.
Finally, while Marsala is a fortified wine commonly used for cooking, it can be substituted with sherry or Madeira if it is difficult to find.
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Storage
Marsala mushrooms are made by sautéing mushrooms in butter and dry marsala wine, a type of fortified wine that adds a nutty, rich, and caramelized flavor to the dish. The dish often includes other ingredients such as shallots, garlic, thyme, and lemon juice.
When storing marsala mushrooms, there are a few important considerations to keep in mind to ensure food safety and maintain the quality of the dish:
Refrigeration
If you have leftover marsala mushrooms, you can store them in the refrigerator. Allow the cooked mushrooms or the creamy mushroom sauce to cool completely to room temperature. However, do not leave the food out for more than one hour to prevent bacterial growth. Transfer the mushrooms or sauce to an airtight container and store them in the refrigerator. The mushrooms will stay fresh for up to four days, while the sauce can be stored for up to seven days.
Freezing
Freezing is an option to extend the shelf life of marsala mushrooms or the creamy mushroom sauce. However, if you plan to freeze the sauce, it is recommended to omit the cream and fresh herbs during the preparation. Prepare the sauce according to the recipe instructions, allowing it to cool completely before transferring it to freezer-safe containers or heavy-duty freezer bags. Make sure to leave enough space in the containers for the sauce to expand during freezing. Properly stored, the sauce will maintain its quality in the freezer.
Reheating
When reheating frozen sauce, remember to stir in the heavy cream and herbs during the last few minutes of cooking. If the sauce has thickened during storage, you can add a small amount of stock, cream, or water to loosen it. You can reheat the sauce in the microwave or on the stovetop over medium-low heat, stirring occasionally.
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Frequently asked questions
Marsala Mushrooms is a dish made with mushrooms cooked in Marsala wine, a type of fortified wine commonly used for cooking. The dish is often served as a side and can be paired with steak, chicken, or pork.
The basic ingredients include mushrooms, Marsala wine, butter or olive oil, and seasonings like salt and pepper. Some recipes also call for shallots, garlic, thyme, and lemon juice to add extra flavour.
The mushrooms are typically sautéed or fried in a pan with butter or olive oil. The Marsala wine is added and reduced, creating a rich sauce. Additional ingredients like shallots, garlic, and herbs can be sautéed along with the mushrooms to build flavour.
Common choices include white mushrooms, cremini (baby bella), portobello, shiitake, oyster, chanterelle, and porcini mushrooms. You can use a single variety or a mix, depending on your preference and budget.
Yes, to make a creamy version, simply add cream, crème fraîche, or mascarpone to the sauce. This creates a rich and luxurious texture that pairs well with meat or pasta dishes.
