Earthy Mushroom Marsala Skillet

Mushroom dishes have long held a cherished place in kitchens around the world, revered for their rich, umami flavors and hearty textures. Among these, the Earthy Mushroom Marsala Skillet stands out as a comforting and indulgent option that captures the essence of both rustic and refined cooking. This recipe not only showcases the delightful interplay of various mushrooms but also elevates the dish with the depth and complexity of Marsala wine, creating a meal that is both satisfying and sophisticated.

Discover the warmth and richness of the Earthy Mushroom Marsala Skillet, a comforting dish that celebrates the umami flavors of mixed mushrooms and the complexity of Marsala wine. This recipe combines nutritious ingredients like cremini, shiitake, and button mushrooms, along with savory aromatics and a silky sauce. Ideal for family dinners or festive gatherings, it’s a versatile meal that promises satisfaction and delightful taste. Enjoy the wholesome goodness and impress your guests with this simple yet luxurious dish.

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Ingredients

1 lb (450g) mixed mushrooms (cremini, shiitake, and button), cleaned and sliced

2 tablespoons olive oil

2 tablespoons unsalted butter, divided

1 medium onion, finely chopped

4 cloves garlic, minced

1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)

1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)

1 cup (240ml) Marsala wine

1 cup (240ml) vegetable broth

2 tablespoons soy sauce (or tamari for a gluten-free option)

1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Cooked pasta or creamy polenta, for serving

Instructions

Prepare the Ingredients: Begin by cleaning the mushrooms with a damp cloth or paper towel to remove dirt. Slice them into even pieces for uniform cooking. Finely chop the onion and mince the garlic, setting them aside for later.

Sauté the Aromatics: In a large skillet, heat the olive oil and 1 tablespoon of butter over medium heat. Once the butter has melted and starts to bubble, add the chopped onion. Sauté for about 4-5 minutes, stirring occasionally, until the onion is translucent and slightly golden. Add the minced garlic along with the thyme and rosemary, cooking for an additional minute until aromatic.

Cook the Mushrooms: Increase the heat to medium-high and add the sliced mushrooms to the skillet. Stir occasionally and cook for 7-10 minutes or until the mushrooms have released their moisture and turned a lovely golden brown color.

Add the Sauce Ingredients: Carefully pour in the Marsala wine, scraping the bottom of the skillet to incorporate all the flavorful brown bits. Allow the mixture to simmer for approximately 2 minutes to reduce the wine slightly.

Build the Flavor: Stir in the vegetable broth and soy sauce. Raise the heat to bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 5-7 minutes, allowing the flavors to meld beautifully.

Thicken if Desired: If you prefer a thicker sauce, stir in the cornstarch mixture and continue to cook for about a minute, until the sauce reaches your desired consistency. Season the dish with salt and pepper to taste.

Finishing Touch: Remove the skillet from heat and stir in the remaining tablespoon of butter, swirling it through the sauce for a touch of luxurious richness.

Serve: Serve the mushroom Marsala generously over your choice of cooked pasta or creamy polenta. Garnish each plate with a sprinkle of fresh parsley and additional thyme if desired for an extra pop of flavor and color.

Prep Time, Total Time, Servings: 15 minutes | 30 minutes | 4 servings