Marsala Mushrooms

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Marsala mushrooms make a savory, satisfying side dish, or a sauce for chicken, pork, steak, pasta, or rice. Here’s how to make them great.

Why we love this recipe
What you’ll need
How to choose a bottle of Marsala for cooking
How to make it
Expert tips and FAQs
More favorite mushroom recipes
Marsala Mushrooms Recipe

Why we love this recipe

Marsala mushrooms are classic for a reason. They’re super-savory, with a gentle, earthy sweetness that’s hard to get enough of. This version amps up the flavors and has a hint of creaminess that takes it to a higher plane. It’s got:

A combination of cremini and shiitake mushrooms for just the right balance of textures and savory flavors
Plenty of shallot and garlic, and a hint of fresh tarragon
A little bit of silky, just-right sauce that clings to the mushrooms
A tangy, savory creaminess from a bit of crème fraîche and parmesan

What you’ll need

Here’s a glance at the ingredients you’ll need to make this recipe.

Cremini mushrooms are also called baby bellas. They have a mild flavor and meaty texture that’s perfect for this dish. They brown nicely because they don’t release nearly as much moisture as their white cousins (which, fun fact, are just a less mature version of the same cultivar).
Shiitakes are packed with rich umami flavor and have a nice low moisture content.
Marsala is a Sicilian style of fortified wine. For savory cooking, you’ll want to use a dry variety. You can learn more about how to choose a bottle in the section below.
Crème fraîche sounds fancy due to the French name, and it does kinda read as sour cream’s more elegant big sister. You can find it pretty easily in U.S. grocery stores, or you can make your own. See the FAQ section below to learn more.
Use a really good-quality butter if you can. Here and virtually everywhere, I start with a cultured, salted butter from grass-fed cows. This sounds fancy but doesn’t have to be. Kerrygold, for example, is sold in most supermarkets at a reasonable price.
Choose a good-quality, freshly grated parmesan cheese. It adds a ton of savoriness. If it’s important to you that this dish be vegetarian, be sure to choose a variety not made with animal rennet.
A tiny bit of fresh tarragon adds so much nuanced, elevated flavor. If you loathe it, you can substitute parsley — but if you don’t, I really recommend including it.

How to choose a bottle of Marsala for cooking

When shopping for a bottle of marsala to cook with, you’ll want to pay attention to three parameters.

Color. Marsala comes in three colors: gold (oro), amber (ambra), and ruby (rubino). You’ll use gold or amber.
Sweetness. There are also three sweetness levels: dry (secco), semi-sweet (semisecco), and sweet (dolce). For savory cooking, use dry.
Quality. Cooking wines need to have a taste that you enjoy, but they do not need to be of the highest quality. Marsala comes in five levels of quality. Fino and superiore are the two least-expensive qualities, and either one will serve you well for cooking.

You can learn more about Marsala here.

How to make it

Here’s an overview of what you’ll do to make a savory batch of marsala mushrooms. You can see the steps in action in the video that accompanies this post, and get all the details in the recipe card below.

First you’ll sauté the shallot and garlic in the butter and olive oil.
Add the mushrooms and cook until moisture has simmered away and the mushrooms have browned a bit.
Pour in the marsala and cook until it evaporates.
Off the heat, stir in the crème fraîche, parmesan, and tarragon. That’s it!

Expert tips and FAQs

What is crème fraîche?

Crème fraîche is heavy cream that’s been cultured and thickened by adding a fermenting agent and allowing it to sit at room temperature for several hours. Traditionally, crème fraîche has been made from unpasteurized cream that naturally contains the right bacteria to ferment it. In the United States, producers add fermenting agents to pasteurized cream.

Crème fraîche tends to be thicker, richer, and less tangy than sour cream, though the two ingredients are made through somewhat similar processes.

You can make your own crème fraîche by adding a tablespoon of buttermilk to one cup of heavy cream and letting it sit, partially covered, on the counter for up to 24 hours until it’s as thick as you like it. You can use a mason jar or a glass measuring cup. Or just buy your crème fraîche at the store.

How should I serve marsala mushrooms?

They make a great side dish as-is, and that’s just the beginning. Serve them over toasted baguette slices to make crostini, toss them with spaghetti, spoon over cooked chicken, pork, or steak, or use to top rice. It’s hard to go wrong.

Can I make this recipe in advance? What about leftovers?

The silky sauce is at its best shortly after cooking, but you can get a head start on this recipe if you like. Up to about a day in advance, feel free to cook the mushrooms through the addition and simmering of the marsala. Store in an airtight container in the fridge. Reheat thoroughly, then stir in the remaining ingredients shortly before serving.

Leftovers will keep in an airtight container in the fridge for a week. You can reheat them in the microwave or on the stovetop.