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    Rich and Savory Marsala-Glazed Mushrooms

    clock-icon30 minutes
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    Pixicook editorial team

    Delight your palate with these rich, umami-packed Marsala-Glazed Mushrooms, featuring a beautiful blend of shallots and thyme. This simple yet sophisticated side dish requires minimal oil and delivers maximum flavor, perfect for elevating any meal.

    Ingredients for Rich and Savory Marsala-Glazed Mushrooms

    units in
    USchevron
    units in
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    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Mushrooms, cleaned and sliced if large

    0 lb

    Substitute chevron-down

    Water

    0.25 fluid ounces

    Substitute chevron-down

    Vegetable Oil

    teaspoons

    Substitute chevron-down

    Unsalted Butter

    tablespoons

    Substitute chevron-down

    Shallots, minced

    each

    Substitute chevron-down

    Fresh Thyme, minced

    tablespoons

    Substitute chevron-down

    Table Salt

    teaspoons

    Substitute chevron-down

    Freshly Ground Black Pepper

    teaspoons

    Substitute chevron-down

    Dry Marsala Wine

    0.25 fluid ounces

    Substitute chevron-down

    Chicken Stock

    0.25 fluid ounces

    Substitute chevron-down

    How to Make Rich and Savory Marsala-Glazed Mushrooms

    1. Initial Sauté

    In a 12-inch nonstick skillet over high heat, combine the mushrooms and water. Stir occasionally, and cook until the skillet is nearly dry and the mushrooms start to sizzle, about 4 to 8 minutes. Reduce the heat to medium-high, add the vegetable oil, and toss the mushrooms until evenly coated. Continue cooking, stirring occasionally, until the mushrooms are well-browned, another 4 to 8 minutes.

    2. Flavor Infusion

    Push the mushrooms to the edges of the skillet. Reduce the heat to medium and add the butter to the center. Once melted, add the minced shallot, thyme, salt, and pepper to the center and cook, stirring constantly, until fragrant, about 30 seconds.

    3. Marsala Glaze

    Pour in the Marsala wine and stir to incorporate it with the mushrooms. Allow it to cook, stirring occasionally, until the liquid has evaporated, 2 to 3 minutes.

    4. Final Reduction

    Add the chicken broth to the skillet. Continue to cook, stirring occasionally, until the glaze has reduced by half, another 2 to 3 minutes. Adjust seasoning with additional salt and pepper if needed, and serve hot.

    Pitfalls and tips

    Selection of Mushrooms

    Opt for a mix of fresh mushrooms such as cremini, shiitake, and oyster. The variety will add complexity and a spectrum of textures. Ensure they are fresh and firm to the touch.

    Quality of Marsala Wine

    Use a high-quality dry Marsala wine for this recipe. The flavor of the Marsala is central to the dish, so the better the wine, the more delicious the glaze.

    Reduction for Intensity

    Allow the Marsala to reduce until it achieves a syrupy consistency. This concentrates the flavors and will coat the mushrooms with a luscious glaze.

    Optional Additions

    Consider sautéing finely chopped shallots or garlic before adding the mushrooms to the pan for a more complex and aromatic dish.

    Deglazing the Pan

    After sautéing the mushrooms and they've developed a nice sear, add the Marsala wine to deglaze the pan. Scrape up all the browned bits for added umami flavor.


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