Marsala Cremini Mushrooms


  • 4 tablespoons (1/2 stick) butter (I used good Italian butter)
  • 1 pound cremini mushrooms, halved
  • 2 tablespoons fresh thyme leaves
  • 2 or 3 cloves garlic (spring garlic if you have it), finely chopped
  • Salt and pepper
  • 1/2 cup Marsala wine (I used Opici)
  • 1/2 cup beef stock
  • 1/2 cup chopped fresh flat-leaf parsley


In a large skillet, melt the butter over medium heat. Add the mushrooms and cook until they are deeply brown. Add the thyme and garlic and stir that around another minute or two; season with salt and pepper. Add the Marsala and cook to reduce by half. Add the beef stock and simmer over medium-low heat for 5 to 6 minutes. Stir in the parsley. Serve at room temperature or reheat whenever you’re ready to serve with the steaks.

What's Fresh from @RachaelRay

Rachael Ray