Why Make This Recipe

• Fast & Easy: Just one skillet and a handful of ingredients make this dish a breeze to prepare.
• Incredible Flavor: The Marsala wine adds a sweet, nutty depth that elevates the mushrooms beautifully.
• Versatile Side Dish: These mushrooms pair wonderfully with grilled meats, creamy polenta, mashed potatoes, or can even be enjoyed on toast.
• Restaurant-Worthy Flavors at Home: Impress your guests or treat yourself to a gourmet experience without the high restaurant prices!

Cooking Methods

1. Baking: Preheat your oven to 400°F. Place the mushrooms on a parchment-lined baking pan. Drizzle with melted butter and oil, tossing to combine with seasonings. Add garlic, wine, salt, and pepper, and then bake for about 14 minutes, stirring once or until they’re nicely browned and caramelized.
2. Pan Fried: For 1 pound of mushrooms, heat 2 tablespoons of butter and 3 teaspoons of oil in a skillet. Sauté both sides for about 3 minutes with salt and pepper. After flipping, cook for another 3 minutes before adding the garlic and wine.
3. Air Fry: Preheat your air fryer to 350°F. Place the mushrooms in a heat-proof dish, spritz with cooking spray, and add the wine and seasonings. Air fry for 5 minutes, tossing halfway. Adjust cooking time as needed until the edges become crispy and caramelized.

Tips for Perfect Sautéed Mushrooms

1. Wash mushrooms thoroughly. Give them a shake in a colander to remove dirt and quickly rinse just before cooking. Dry with paper towels.
2. Choose your fats wisely: options include olive oil, butter, bacon fat, or avocado oil for a plant-based diet.
3. Select your favorite spices and herbs. While garlic, salt, and pepper are always great, try adding thyme, sage, or oregano for extra flavor.
4. Deglaze the pan. Add a splash of liquid to loosen the tasty bits stuck at the bottom, stirring until absorbed by the mushrooms.
5. Experiment with different types of mushrooms. Shiitakes, button, baby bella, and oyster mushrooms all offer different flavors and textures.
6. Use these mushrooms as a versatile topping, side dish, or incorporate them into dishes like omelets and seafood recipes.
7. Ensure not to overcrowd the pan; this will allow the mushrooms to brown nicely instead of steaming.
8. Use dry Marsala wine for added depth. Sweet Marsala is also delightful but may add more caramel notes.
9. For a richer sauce, consider adding a pat of butter or a splash of cream at the end.

Ingredients

• 2 pounds of mushrooms (your choice), washed and dried.
• 1/2 cup of Marsala wine (or alternative like sherry or dry red wine; for non-alcohol, substitute with non-alcoholic wine).
• 3 tablespoons olive oil (or other fat like butter or avocado oil).
• 6 tablespoons of butter (or substitute as preferred).
• 3 tablespoons minced fresh garlic.
• Salt and pepper to taste.
• Pinch of red pepper flakes for a hint of heat (optional).
• Fresh parsley for garnish.
• Other optional herbs can include rosemary, thyme, and basil.

Instructions

1. In a heavy skillet, heat olive oil and butter over medium-high heat until the butter foams.
2. Add your choice of seasoning and cook, stirring for about 2 minutes until the mushrooms begin to soften.
3. Sauté for an additional 5 minutes or until the edges are crispy and browned.
4. Pour in the Marsala wine to deglaze, cooking for another 3 minutes.
5. Finish with fresh parsley or any other herb of your choice.
6. Serve as a delightful side to steak, seafood, or your favorite mushroom dishes!