Sliced portobellos sautéed in a buttery garlic and shallot marsala wine sauce, makes these easy Sautéed Mushrooms such a tasty side. It's a quick and easy dish to serve with any protein that you like.
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Jump to:
- ❤️ Why You'll Love This Sautéed Mushrooms Recipe
- 🛒 Ingredients for Sautéed Mushrooms
- 🔪 How to Sauté Mushrooms
- 💡 Tips
- ☑️ Storage Instructions
- 🍴 What to Serve Sautéed Mushrooms With
- 🔄 Substitutions and Additions
- What seasoning is good in sautéed mushrooms?
- Is it best to sauté mushrooms in butter or olive oil?
- What are common mushroom cooking mistakes?
- Are mushrooms a superfood?
- 🍽️ More Tasty Mushroom Recipes
❤️ Why You'll Love This Sautéed Mushrooms Recipe
- Sliced fresh portobello mushrooms
- Shallots and garlic for added flavor
- Sautéed in a butter and marsala wine sauce
- Quick and easy side that pairs with any protein
- Low carb and Vegetarian friendly
Mushrooms are such a classic steakhouse side that is often served atop a sizzling seared steak. They have a unique earthy flavor that is unlike anything else around and there are so many different varieties to choose from.
In this recipe, I happen to use baby portobello mushrooms (baby bella) because they are fairly common and easy to find, but also have a deep rich flavor. However, you can certainly make this same recipe using any variety of mushrooms that you prefer.
These Sautéed Wild Mushrooms have a great blend of several different types of mushooms that are absolutely delicious. I also used them to make this Wild Mushroom Pesto Flatbread, so if you love mushrooms, it's definitely worth checking out!
🛒 Ingredients for Sautéed Mushrooms
- Mushrooms
- Marsala wine
- Shallots
- Garlic
- Butter
- Olive oil
- Parsley
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Sauté Mushrooms
Heat a large skillet to medium low and add in the butter, then once melted add in the sliced mushrooms.
Sauté for several minutes until they start to caramelize, then add in half the salt and toss.
Remove the mushrooms and set them aside.
In the same skillet, add in the olive oil, shallots, remaining salt and pepper.
Sauté for 1-2 minutes, then add in the garlic and continue sautéing for another 20 seconds, making sure not to brown it or it will become bitter.
Pour the marsala wine in and scrape up any brown bits of flavor. Simmer on medium until reduced by half, then add the mushrooms back in. Toss and continue cooking for another 2-3 minutes or until thickened.
There won’t be a lot of sauce, as the mushrooms will absorb all the flavors. However, if you did want a small amount of sauce, you could add in a little beef broth and simmer to reduce until it reaches your desired level of thickness.
Add in the fresh parsley toss and it’s ready to serve.
💡 Tips
- Make sure your mushrooms are all sliced the same thickness. This will help ensure they cook at the same time.
- Cook the mushrooms until they start to caramelize. Color = flavor, so if your mushrooms don't have enough color, they won't be nearly as flavorful. Caramelizing them also helps bring out a slight sweetness that just takes them over the top.
- Don't brown your shallots or garlic, or they will ruin your entire dish because they'll become bitter.
- Be patient in sautéing them and don't be tempted to raise the heat. You want them to caramelize low and slow, for maximum flavor.
- Allow the marsala wine to reduce properly, as you want that concentrated flavor for the mushrooms, rather than having them swimming in wine.
- Don't be tempted to add the salt too early, as it will draw all the liquid out too early and not allow you to get the proper caramelization that you want.
- Don't wash your mushrooms under running water, as they are like a sponge and will start to absorb that water, making your sauce too watery. Instead take a damp paper towel and gently clean off the dirt.
☑️ Storage Instructions
Store leftovers in an airtight container in the fridge up to 4-5 days.
🍴 What to Serve Sautéed Mushrooms With
These mushrooms will go nicely with just about any protein, but here are a few suggestions:
- Air Fryer Steak Bites
- French Onion Meatloaf
- Pork Chops with Apples
- Grilled Steak with Chipotle Lime Butter
- Oven Roasted Chicken
🔄 Substitutions and Additions
- Mushrooms: As I mentioned earlier, even though I used baby bella mushrooms in this recipe, you can certainly substitute with any variety of mushrooms that you like. White button mushrooms are probably the most common and they would work just as well.
- Onions: If you don't like shallots or can't find them, you can use yellow onions instead. Leeks are also a great option, just be sure to slice them thinly, as you don't want them to overpower the mushrooms.
- Herbs: If you don't have fresh parsley, you can use fresh thyme or even rosemary if you'd like. Since both are more flavorful than parsley, I would definitely use a little less.
- Wine: If you don't have marsala wine on hand, you can use either a red or white wine, like a Cabernet Sauvignon or Pinot Grigio. If you don't want to use wine at all, you can use chicken or beef broth instead.
- Variations: These mushrooms are a great side, but you can also use them in other recipes as well. Add them to an omlette, which is actually what I did with some that I had leftover and it was fantastic! You can also chop them up and add them in this Mississippi Sloppy Joes, or in this French Onion Meatloaf, add them over a hamburger, or these Italian Cheesy Mashed Potatoes.
What seasoning is good in sautéed mushrooms?
As I mentioned earlier, fresh thyme or rosemary would be a great addition. You could also add a little soy sauce for a punch of extra flavor.
Is it best to sauté mushrooms in butter or olive oil?
This is really a personal choice in my opinion, but like most things that I sauté, I prefer a blend of both. I prefer using butter for the wonderful flavor, and adding in olive oil prevents the butter from burning, but also adds nice flavor as well.
What are common mushroom cooking mistakes?
Salting them too soon, washing your mushrooms under running water, cooking them on a heat that is too high and not allowing them to get some good color and caramelize are the most common mistakes, as I have mentioned in my detail above.
Are mushrooms a superfood?
Yes, they are loaded with nutrients are are very good for you. They are rich in potassium, B vitamins and antioxidants. You can read more about the health benefits of mushrooms in this article.
🍽️ More Tasty Mushroom Recipes
- Mushroom Risotto
- Creamy Polenta with Wild Mushrooms
- Filet Mignon with Mushroom Sauce
- Mushroom Chicken with Sun-dried Tomatoes
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Sautéed Mushrooms
Ingredients
- 16 ounces baby bella mushrooms, sliced
- ½ cup marsala wine
- 2 tablespoons shallots, minced
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Heat a large skillet to medium low and add in the butter, then once melted add in the sliced mushrooms.
- Sauté for several minutes until they start to caramelize, then add in half the salt and toss.
- Remove the mushrooms and set them aside.
- In the same skillet, add in the olive oil, shallots, remaining salt and pepper.
- Sauté for 1-2 minutes, then add in the garlic and continue sautéing for another 20 seconds, making sure not to brown it or it will become bitter.
- Pour the marsala wine in and scrape up any brown bits of flavor. Simmer on medium until reduced by half, then add the mushrooms back in. Toss and continue cooking for another 2-3 minutes or until thickened. There won’t be a lot of sauce, as the mushrooms will absorb all the flavors. However, if you did want a small amount of sauce, you could add in a little beef broth and simmer to reduce until it reaches your desired level of thickness.
- Add in the fresh parsley toss and it’s ready to serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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