Sautéed Mushrooms
Sliced portobellos sautéed in a buttery garlic and shallot marsala wine sauce, makes these easy Sautéed Mushrooms such a tasty side.
Servings 4
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.
Nutrition Facts
Sautéed Mushrooms
Amount per Serving
Calories
98
% Daily Value*
Fat
7
g
11
%
Saturated Fat
3
g
19
%
Carbohydrates
6
g
2
%
Fiber
1
g
4
%
Sugar
2
g
2
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
*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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