Roasted Marsala Mushrooms

Infused with marsala wine, balsamic vinegar, garlic, and a hint of brown sugar, these roasted mushrooms are a perfect side dish for almost any meal.

Mushrooms are not often thought of as nutritional powerhouses because they lack the bright, vibrant colors of other vegetables. Truth be told, mushrooms supply many key nutrients including the B vitamins niacin, riboflavin, folate and B6, as well as iron, potassium, and selenium. And, if they’re exposed to ultraviolet light just before or after harvesting, mushrooms provide a nice dose of vitamin D.

What I love most about this recipe is its simplicity. Cremini mushrooms are quartered and quickly marinated in a vinaigrette made of marsala wine, olive oil, balsamic vinegar, garlic, brown sugar, salt, and pepper. The marinated mushrooms are roasted in the oven, where their flavor deepens and intensifies. The roasting process creates an amazing caramelized fond (tasty brown bits) that develops on the bottom of the pan. Adding a few tablespoons of marsala wine to the warm pan loosens the fond, creating a deliciously rich sauce. This process is called deglazing the pan.

These are the roasted mushrooms just out of the oven. The fond (brown bits) that has developed on the bottom of the pan is packed with flavor. Adding a little marsala wine to the pan loosens the fond and creates a delicious sauce.

Deglazing the pan with some marsala wine creates a rich and savory sauce for the mushrooms.

I used cremini mushrooms for today’s recipe. Also known as Italian brown mushrooms or baby bellas, cremini is a variety of button mushrooms with a more intense, earthy flavor. Their robust flavor and slightly firmer texture make them the perfect choice for oven roasting. You can substitute white button mushrooms if you prefer.

Cremini mushrooms and white button mushrooms. Photos by Waldemar from Unsplash.

When selecting mushrooms, make sure they’re firm, smooth, and well shaped. While some brown flecks on the surface are okay, avoid mushrooms with dark-tinged areas. Look for mushrooms with closed veils. This is the area where the cap meets the stem. Wide-open veils are a sign of aging.

Since mushrooms can absorb water, opinions on how to clean them can differ. Some people recommend wiping mushrooms with a clean cloth to remove obvious dirt, while others prefer to give them a quick rinse. I’m in the quick rinse camp with a thorough drying afterward. Avoid soaking mushrooms in water as they will become mushy.

Refrigerate mushrooms in their original packaging for up to one week. Once opened, store mushrooms in a loosely closed paper bag in the refrigerator and use within a couple days. Avoid storing mushrooms in airtight containers. This can cause condensation and early spoilage.

To your health,

Darlene

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ROASTED MARSALA MUSHROOMS

Yield: 4 servings

Serving Size: about 1/2 cup

Prep: 10 minutes

Ready: 45 minutes (includes marinating time)

INGREDIENTS

• 6 tablespoons marsala wine, divided

• 1 tablespoon olive oil

• 1 tablespoon balsamic vinegar

• 1 teaspoon brown sugar

• 1 clove garlic, minced

• 1/4 teaspoon kosher salt, divided

• 1/8 teaspoon black pepper

• 16-ounce package whole cremini mushrooms (also known as Italian brown mushrooms or baby bellas)

• Vegetable oil cooking spray

• 1 tablespoon snipped fresh chives

DIRECTIONS

1. Add 3 tablespoons marsala wine, oil, vinegar, brown sugar, garlic, 1/8 teaspoon salt, and black pepper to a jar with a tight-fitting lid. Shake until well combined.

2. Clean mushrooms and cut into quarters. Place in a zip-top bag and add marsala wine marinade. Seal bag and allow mushrooms to marinate for 10 minutes.

3. Preheat oven to 425 degrees. Spray a large sheet pan with cooking spray. Evenly distribute mushrooms and marinade onto sheet pan. Roast for 20 to 25 minutes, stirring every 10 minutes, until mushrooms begin to caramelize and pan juices have nearly evaporated.

4. Remove roasted mushrooms from sheet pan and place in a serving dish. Add remaining 3 tablespoons marsala wine to sheet pan. Using a spoon or spatula, move the wine around the pan to loosen fond (brown bits) from bottom of pan, creating a sauce. Pour pan sauce over roasted mushrooms, season with remaining 1/8 teaspoon salt and chives, and serve.

Nutrition Information per Serving

100 Calories, 4 g Total fat, 1 g Saturated fat, 0 g Trans fat, 0 mg Cholesterol, 130 mg Sodium, 10 g Total carbohydrate, 1 g Dietary fiber, 5 g Total sugars, 1 g Added sugars, 3 g Protein, 36 mcg (180%) Vitamin D, 26 mg (2%) Calcium, 1 mg (6%) Iron, 541 mg (10%) Potassium

© 2023 RECIPES MADE HEALTHY BY DARLENE ZIMMERMAN, MS, RD LLC

Roasted Marsala Mushrooms

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