Marsala Glazed Mushrooms

Side DishGluten-FreeMushroom

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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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39 Comments / Reviews

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Did you make it? Rate it!

  • Natasha

    These are amazing. Super easy and incredibly flavorful. I think I’ll have to double or triple the recipe next time.


  • Paula

    This is my go to recipe for mushrooms when grilling steak….They have a wonderful entertainment aspect with the squeaking! Ours guests have been truly mesmerized listening to them cook! I make this recipe as given – If anything I may cut down on the butter – This is a great recipe!!


  • 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!

  • Joy

    Thanks for the recipe, I’ve made it twice so far, but instead of marsala, I used Port. My boyfriend loved them the first time, and I made them again tonight, and he still loves them!

  • Geannie Buzby

    I’ve made sauteed mushrooms for a long time (usually with oil/butter, garlic, sherry, soy sauce, parsley, salt and pepper or variations of depending on what I have on hand), but have never heard of dry saute! Tried it tonight, though not with your exact recipe, and I think dry saute is the way to go! Thanks so much the enlightenment!

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