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Try browning a pork tenderloin in the pan first, finishing in the oven. Once done, remove the pork and tent w/ foil, then add the mushrooms to the pan and go to town.
I add fresh garlic to my mushrooms do not overcook garlic as it will get bitter.. thanks for the receipe.
I never used this dry sauté technique but now I see the error of my ways. This recipe is fabulous! It heightens the earthy mushroom taste tenfold. Five+ stars.
These are amazing. Super easy and incredibly flavorful. I think I’ll have to double or triple the recipe next time.
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!!
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!
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!
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!
I made these mushrooms last night, and oh, were they ever good. The dry saute trick is awesome.
Delicious, simple, foolproof, easy to personalize and fancy! Thank you for this recipe!
I made these tonight, we loved them! This is a keeper!
I tried this recipe today and I used button mushrooms. In my opinion a cup of wine was too much and the thyme was not enough. I will try cremini mushrooms next time.
Also good with Harvey’s Bristol Cream. Yum! Thank you.
Awesome recipe! Today, I used it for a base for a mushroom soup. While the mushrooms simmered in the Marsala, I sauteed matchstick potatoes and sliced onions. I added them with chicken broth and sliced Andouille Low-Fat sliced sausage (plus pepper and other herbs and seasonings). Love the combination of the wine and broth and mushroom flavors.
I’ve recently learned of the dry saute for mushrooms and I like it so much better than cooking them in butter or oil. They darken to a much deeper color and the flavor concentration really gives them much more presence in anything you use them in. We added them to our turkey dressing this year and it was phenomenal. I like to saute them and add roasted garlic, then Port wine and a sprig of rosemary while it reduces, then swirl in some butter to a satiny glaze. So good with pork or steak…or alone on toast points as an appetizer.
Tried the dry saute method tonight….loved, loved, loved the results! Thank you for posting this!
My favorite would have to be marinated mushrooms. They are always a big hit at the table whenever we have people over and are so easy to prepare!
1/2 cup olive oil, 2Tbs red wine vinegar, 1 Tbs balsamic vinegar, 1 tsp grainy mustard, Salt and pepper, 1 tsp paprika, small bunch of spring onions, chopped parsley , 3 cloves of garlic (crushed) 500 grams button mushrooms sliced in half or quarters. Combine all ingredients in a jar shake well. Add to mushrooms an hour before serving.
The best mushrooms I ever tried were the kind that were baked in heavy cream and cheese ( combo of parmesan and mozarella)with a tiny bit of garlic. It was absolutely heavenly!
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!
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!