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.

  • 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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  • 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!

  • Kelly

    I made these mushrooms last night, and oh, were they ever good. The dry saute trick is awesome.

  • Athena

    Delicious, simple, foolproof, easy to personalize and fancy! Thank you for this recipe!

  • Char

    I made these tonight, we loved them! This is a keeper!

  • Jason

    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.

  • joant

    Also good with Harvey’s Bristol Cream. Yum! Thank you.

  • Michelle Geoga

    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.

  • Susan

    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.

  • Sarah

    Tried the dry saute method tonight….loved, loved, loved the results! Thank you for posting this!

  • Katya

    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.

  • Kat

    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!

  • 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!

  • 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!

  • 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.

  • 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.

  • Elizabeth

    Just last week I said to my boyfriend that I want to make mushrooms like this for him… and here you are with a recipe!

    A great variation – I add a chicken bullion with butter and sherry and cook until all the moisture has evaporated. So good!!

    Made your Beef Roast Braised in Zinfandel on Sunday and LOVED it! I must tell you that your food blog is the best and my all time go to for recipes.

  • Celeste

    Mushroom lovers-you may like a meatloaf recipe my husband makes from time to time. It makes two loaves and contains 1 lb. of mushrooms. It features warm spices like cumin, coriander, and garam masala. And the glaze also has a warmness to it. Search for it on the “Fine Cooking” magazine web. The magazine published it Jan. 14, 2008. It involves some work, but wow! The recipe is called “Glazed Meatloaf with Peppers and Warm Spices.” All the best!

  • Catherine Worrell

    I cook the mushrooms as above, also adding garlic; then I brown a pie pastry slightly in the oven, pull out and let it cool; pour the cooked mushrooms in and top with swiss cheese(or you can use any type) put back in the oven and let the cheese start to bubble; everyone in my family justs loves the mushroom pie!

  • ajani

    Dry saute sound interesting but it makes a lot of sense. I’ve recently added curry to the mushrooms or they taste delicious with some marinated in some Asian Hoisin sauce then use an indoor grill or pan and put in a nice hamburger roll with some provolone cheese and arugula. Yum!

  • Jen

    I love any recipe that informs me my food might squeak.

    Mushrooms get main dish status for me. My favorite mushroom dish is sauteed mushrooms with cherry tomatoes, avocado and a double dose of toasted sesame- seeds and oil. A drizzle of soy sauce is the finishing touch.

    Yum. Cherry tomatoes. Avocados. Sauteed mushrooms. I can just imagine this in summer. ~Elise

  • Gloria Bernal

    How can I use dried mushrooms for this recipe?… soak them first? I also love cream of mushroom soup and would like to use up a jar of dried mushrooms to make some. Any suggestions?

    Hmm, this is not the recipe for reconstituted dried mushrooms. As for soup, check out the cream of wild mushroom soup recipe here on the site. ~Elise

  • RobBob

    here’s something classic and delicious:
    after sauteeing your mushrooms, add sour cream>, stir as it simmers, then season with paprika and salt.

  • Aimee

    Girl after my own heart! I also adore mushrooms and eat a few pounds of them every week. I sautee them to put on veggie burgers, in my pasta dishes, and (most of all) in my omlettes. Can’t get enough of them!

    I never heard to dry sauteeing them first, however! Very exciting bit of info – looking forward to testing it out!

  • Ellie

    I love to dry saute my mushrooms…and I agree with Brad on leaving the mushrooms alone without stirring them so often. They will pick up a nice golden color.
    I recently fell in love with roasting the mushrooms in a preheated 450 deg. oven. Just add some capers, minced garlic, butter and a bit of wine. Stir once in a while for about 20 minutes. If you want, you can see my post here…
    Love your site…~Ellie

  • Gramina

    From my dad, I learned to saute mushrooms very very gently in a mixture of butter and soy sauce (tamari, if you have any); if you’re short on stove-top space, you can even do this in the microwave and have it turn out not bad. I don’t know why this is so good — but it really is.

  • Traci

    I like the tip on the dry saute. I usually saute them in a small amount of butter and olive oil. Then I add a bottle of beer, salt, pepper and fresh thyme. I let them simmer. They are quite good with a steak.

  • Brad Lindroth

    I’ll give up a couple of secrets of a restaurateur friend in honor of his passing.
    Prepare your choice of shrooms pretty much as you described but I’ll add, don’t mess around with them while saute’ing. Let them rest in the pan soaking up the heat and they will brown nicely. Just before they are done turn up the heat all the way and splash in a dry sherry and flame. Coat some grouper fillets with flour, saute with clarified butter and at the end use some sherry on the crisp brown fish as well. Plate the fish with a generous amount of the sherried mushrooms and serve. The combination will blow you away!

  • Michael Page

    Tried the dry saute first before adding the mushrooms to a second pan in which I lightly browned minced garlic in olive oil. What a wonderful full flavor!

  • Sarah

    Sorry to ask a potentially silly question but I’m very new to cooking, especially with mushrooms. But I just discovered I love them, and I love your website, too. I just have non stick pans and a cast iron skillet. Which is the better choice for a dry saute? Thank you. I am looking forward to trying this recipe. (Oh, I like to add mushrooms to some onions browned in olive oil, Pomi tomatoes, garlic, & herbs for homemade pizza topping.)

    We used a hard-anodized aluminum pan, which is relatively stick resistant, to cook these mushrooms, but you could easily use a well-seasoned cast iron pan. Both hard anodized aluminum and cast iron are great for sautéing because they can take the higher heat, and provide even cooking (fewer hot spots). ~Elise

  • pv

    Do you wash the mushrooms? I remember reading somewhere that you should not wash mushrooms because they absorb water like a sponge and that dilutes their flavor. But I can’t get used to the idea of keeping all that dirt on, either. So depending on how dirty they are, I either give them a quick rinse or wipe them with a wet towel. I also try to buy organic as much as possible in the hope that if I ingest any dirt it is only dirt. What is your method for cleaning them?

    Honestly? If they look dirty, I quickly rinse them off, and rub off any dirt I see with paper towels. ~Elise

  • michele

    I sautee them in a small amt of bacon fat then add a a shake or 2 or soy sauce !

  • theinnkeepersdaughter

    As you were telling us about your happy dance I was wiggling in my chair. One of my favorites too! Favorite herb in here…flat leaf parsley (though resh thyme comes in a close second). Lately though craving Mushroom barley soup! Already gone through the 8 qts I put up in October!

  • Heather Harris

    Mmm.. Dry sauteing is key and this is my absolute favorite way to have mushrooms. Olive oil is all well and good, but it can never replace the wonderful flavor and richness the butter imparts.

  • Three-Cookies

    I have two suggestions:
    1. From a friend I learnt to make curried mushrooms and its so wonderful. Sautee onion, garlic, add curry powder followed by mushrooms.

    2. Battered deep fried mushroom. I tried this in a chinese restaurant in Kyrgyzstan (english translation read “mushroom in dough”). Longer variety such as oyster or chanterelle is better. The battered mushroom almost tastes like squid rings.

  • Candie

    I LOVE MUSHROOMS!! The dry saute is a good tip…thanks! I grew up near Lancaster, PA where you can find mushroom factories. My father and I used to stop at one that would sell mushrooms to the public and get a basket of them. They were button mushrooms, so white and incredibly good! We couldn’t wait to get home to wash them off and just eat them with a little salt. My husband and I live in an area where Morrel mushrooms grow wild. We go out in the spring and dig them up leaving some for the next year. There is nothing better than them breaded and fried. Around here they call them dry land fish because of the fish like taste they have.