Marsala Glazed Mushrooms

Sautéed button or cremini mushrooms, first without fat, then with a little butter and Marsala wine, and reduced until the wine is just a glaze on the mushrooms.

Photography Credit: Elise Bauer

Mushrooms! I’m doing a little happy dance in my head just thinking about them.

They’re great with steak, still good in a quesadilla, terrific over polenta, or just on their own. Here’s the trick with cooking most mushrooms, dry sauté them first.

A mycologist friend of mine taught me this trick years ago, with the chanterelles and porcini we had foraged. Sauté the mushrooms first, just on their own, with no added liquid or fat, in a hot pan.

The mushrooms will release their water, which will then boil away, concentrating the mushroom flavor. Then you add the fat, and whatever seasonings you want.

In this recipe we are sautéing button or cremini mushrooms first dry, then with butter, then adding thyme, and some Marsala wine.

Marsala Glazed Mushrooms

You could easily use olive oil instead of the butter, and fresh shiitake, porcini, or chanterelles instead of (or in addition to) the button mushrooms.

The Marsala is there for the flavor, you could use chicken stock, or white wine, or red wine, or add some sesame oil and mirin for an Asian twist.

Instead of the pinch of thyme you could use Herbes de Provence, or Italian seasoning, or finely chopped tarragon.

Do you have a favorite way of preparing mushrooms as a side? If so, please let us know about it in the comments.

Marsala Glazed Mushrooms Recipe

  • Prep time: 5 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4 as a side


  • 1 pound fresh button or cremini mushrooms, cut into thick slices
  • Salt
  • 4 tablespoons butter
  • 1/3 cup Marsala wine
  • Pinch of chopped fresh or dry thyme


1 Dry sauté the mushrooms: Heat a large sauté pan over high heat. Put all the mushrooms in the hot pan and stir the mushrooms. Reduce the heat to medium-high. Stir often.

You may hear the mushrooms squeak. Just when you think the mushrooms may start burning, they will begin to give up their moisture.

Water will seem to just seep out of the mushrooms. Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them.

2 Add butter, thyme: Cook until most of the liquid has boiled away, then add the butter to the pan and stir to combine. Add a pinch of thyme.

Sauté the mushrooms in the butter on medium high heat until they begin to brown, about 2-3 minutes.

3 Add marsala wine: Add the marsala wine to the pan and increase the heat to high. Toss to coat the mushrooms well. Boil this down vigorously until the Marsala is nearly gone. What you will see remaining is the butter in the pan.

Turn off the heat and serve at once.

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Showing 4 of 37 Comments

  • Tina

    There is simply no better mushroom recipe out there. This is so easy, and believe me, it is GUARANTEED to amaze your dinner guests. My guests have loved it every time I’ve served it! (Yes, I followed the recipe exactly). Do not even bother to look anywhere else. This is the absolute best sauteed mushroom recipe you will ever find. Thanks, Elise!

  • Earl

    1 large tomato per person . cut about 1/2 inch from the top . (save tops) Spoon out insides in a frying pan . add 1 clove garlic (pressed) Salt and pepper. add 1/2 med chopped onion. 3cups of Merell 0r portabellas (sliced) cook until moisture comes out of mushrooms (wet) let cool and add 2 lb. lean hamburger , 2eggs . hand full of crushed crackers , Put mix into tomatoes pin tops on . wrap in foil (like a baked potato) . Cook in 400 deg. oven for 1 hr.

  • Shannon

    try Balsamic vinegar instead of marsala wine, yum!! one of my favorite ways to prepare mushrooms, be careful not to burn the balsamic. Also, try not to crowd the pan with too many mushrooms, it is a completely different taste if you give the mushrooms some room of their own.

  • Lori

    I was not a fan of mushrooms until about a year ago, when I was trying to retaste food and expand my preferences. This recipe is amazing – easy and tasty. Thanks for the tip of dry sautéing, it worked beautifully!

  • Rover

    Fantastic idea! My mother has cooked it similar, however before the Marsala hits the pan, we press a garlic or two & squeezes a lemon first, a pat of butter and shakem up. Then hit em w/ the Marsala… Pat of butter at the end. Could even add a little bread crumb and fresh chopped parsley before plating. Serve w/ some Chicken or Pork Marsala and you’re good to go!!

    My mom used to drive around neighborhoods in September w/ cardboard boxes and a knife in the trunk. She’d pull over and cut large bunches of fresh mushrooms from the bottom of Oak trees. Great pictures Elise!

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