For The Practical Cook, mushrooms are not merely something to be moved aside, they are a lifestyle. In the case of Mushrooms Marsala, they are the ultimate multitaskers, serving as a sauce, a side, or a topping (less juicy than a sauce, don’t you know). Served beside beef in yesterday’s meal, they can also sub for meat for the veggies.
Mushrooms Marsala Recipe
olive oil or bacon grease, or a combo
12 to 16 ounces sliced cremini or baby bella mushrooms, or assorted wild (white will also do, but let’s go crazy, shall we?)
3 cloves garlic, minced
1/2 teaspoon dried thyme
salt and pepper to taste
1/2 to 3/4 cup marsala (dry or sweet, up to you)
1/2 cup chicken stock (if you want sauce, this is optional)
1 Tablespoon butter (this is also optional, but tasty)
1. Heat the fat of your choice in a heavy skillet, such as cast iron, over medium-high heat until very hot but not smoking. If you’ve just seared some meat or larger mushrooms (like Portobello caps) just use the same skillet.
2. Saute the mushrooms until they brown some and release their liquid. I leave it up to you as to how floppy you’d like them to be. Keep stirring the whole time. When the mushies are almost to your liking, add the garlic and thyme and stir for 30 seconds or until you smell the garlic. Add salt and pepper to taste.
3. With your other hand, add the marsala to the pan and deglaze! Basically, keep stirring while the marsala reduces, this will take a minute or two.
4. If you’re seeking a saucier prep, add chicken stock at this stage, and stir until it reduces, another minute or two.
5. If you’re adding butter, remove the pan from the heat, and stir in the butter. Adjust the seasonings, and serve!
Clearly, this recipe is flexible. I love these over mashed potatoes, tossed with noodles and parsley, on or beside steak, and by themselves when no one is looking. Basically, I love mushrooms and marsala, so together is a win.
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