Sautéed Wild Mushrooms, Marsala Recipe

Prepare mushrooms

Clean mushrooms by brushing or wiping with a damp cloth. Trim stems as needed and tear or slice mushrooms into bite-sized pieces so they cook evenly (approximately 1/2–3/4 inch pieces). Pat mushrooms dry with paper towels if they are damp.

Heat pan and render moisture

Place a large heavy skillet (preferably stainless steel or cast-iron) over medium-high heat until hot. Add 1 tablespoon butter and 1 tablespoon olive oil. When butter foams, add mushrooms in a single layer (work in batches if necessary to avoid overcrowding). Let mushrooms sit undisturbed for 2–3 minutes to develop color, then stir and continue to cook, stirring occasionally, until they are deeply browned and most moisture has evaporated, about 6–8 minutes total per batch. Transfer browned mushrooms to a bowl and set aside.

Cook aromatics

Reduce heat to medium. Add remaining 1 tablespoon butter to the skillet. Add minced shallots and cook, stirring, until softened and translucent, about 2 minutes. Add minced garlic and thyme and cook 30–45 seconds until fragrant, taking care not to burn the garlic.

Deglaze with Marsala

Increase heat to medium-high. Carefully pour the Marsala wine into the hot pan to deglaze, scraping up browned bits from the bottom with a wooden spoon. Allow the Marsala to simmer briskly for 2–3 minutes to reduce slightly and cook off some alcohol.

Add stock and reduce

Stir in the chicken or vegetable stock and return to a simmer. Let the liquid reduce by about one-third, 4–6 minutes, until it is slightly syrupy but still saucy.

Finish with cream (optional)

If using, lower heat to medium-low and stir in the heavy cream. Simmer gently 1–2 minutes to meld flavors and thicken the sauce slightly. If the sauce tastes too sweet from Marsala, add 1 teaspoon sherry or balsamic vinegar to balance acidity and stir.

Return mushrooms to pan

Return the browned mushrooms and any accumulated juices to the skillet. Toss to coat in the Marsala sauce and cook together 1–2 minutes to reheat the mushrooms and reduce the sauce to desired consistency.

Season with kosher salt and freshly ground black pepper to taste. Stir in chopped parsley and, if using, 1 teaspoon lemon juice to brighten the flavors. Taste and adjust seasoning as needed.

Transfer the sautéed wild mushrooms to a warm serving dish and serve immediately as a side. They pair well with roasted meats, risotto, polenta, or crusty bread to soak up the sauce.