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Photo Credit: Elizabeth Newman

Marsala Braised Mushrooms

This very simple and easy side dish makes any protein feel all the more special. I love it with my gluten free Chicken Milanese, but it's great with pork or beef too. If you don't have Marsala wine, you can use Sherry, or even any white wine you love. I love the way mushrooms soak up all that rich flavor from the wine - it just makes everything feel a bit more gourmet.

marsala braised mushrooms

Marsala Braised Mushrooms


Side Dish

Prep Time

10 minutes

Cook Time

25 minutes




Giada De Laurentiis

Image of Marsala Braised Mushrooms


  • 2 tablespoons olive oil
  • 1 shallot, (chopped fine)
  • 1 1/2 teaspoons kosher salt, (divided)
  • 3 10 ounce packages cremini mushrooms, trimmed and quartered
  • 4 sprigs fresh thyme
  • 2 tablespoons dry marsala, (sherry or white wine (optional))
  • 1/2 cup chicken or vegetable broth
  • 1 tablespoon unsalted butter


  1. Heat a large straight sided skillet over medium high heat. Add the oil and heat another 30 seconds. Add the shallot and ½ teaspoon of the salt to the hot pan along with the salt and cook, stirring often for 2 minutes or until fragrant and beginning to soften. Add the mushrooms to the pan along with another ½ teaspoon salt and the thyme. Cook, stirring often until the mushrooms have let off some of their juices are beginning to brown, about 10 minutes.
  2. Deglaze with the marsala if using and add the broth and remaining salt. Reduce the heat to low to maintain a gentle simmer. Cover and cook for 5 minutes. Uncover the pan, increase the heat to medium and cook until the liquid has reduced by half, about an additional 5 minutes. Discard the thyme sprigs, stir in the butter and serve.



per serving
Amount/Serving % Daily Value
2 grams
1 grams
7 grams
Saturated Fat
2 grams
Trans Fat
1 grams
5 milligrams
661 milligrams
1 grams
1 grams
Unsaturated Fat
5 grams

2 reviews & comments

  • Author's avatar image

    Sister, you need to republish this with your gluten free Chicken Milanese as a trio (with arugula)! Such balance. Acid, fat, sweet, savory… this meal has it all! I will serve these mushrooms again and again. Brava! Hubby and I loved the entire meal. The only thing I slightly changed was with the arugula salad. I mixed lemon juice, olive oil, freshly ground pepper and a bit of fresh grated parmesan as a dressing. The perfect accompaniment! Your recipe inspirations always turn out beautifully (at least for us)! Thank you!

  • Author's avatar image
    Dorothy I

    So easy and tasty. Perfect side dish for steaks! One of my go to dishes.

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