Funghi Marsala Saltati in Padella | Sautéed Marsala Mushrooms

Earthy mushrooms sauteed with Sicilian Marsala wine until a glorious glossy sauce appears is my interpretation of divine deliciousness. I often serve these savory mushrooms as a side dish; however, they are very scrumptious tossed with your favorite pasta. Don’t forget the vino!! Poggio Grande Scorbutico is a lovely wine to pair with this dish.

Receipt Date: September 16, 2020
Difficulty: Easy
Measurements: Imperial (US)

See ingredients, directions and pairings.


1 pound of Mushrooms, cleaned, dried, and sliced

1 Garlic Clove, minced

1 Shallot, minced

1/2 cup Marsala Wine

3 tablespoons EVOO

Pinch of Sea Salt, to taste

Fresh Cracked Black Pepper, to taste


Heat the EVOO in a saute pan over medium heat. Add the mushrooms, garlic, and the shallots, cook for 5 minutes. Pour in the Marsala wine and reduce heat to low. Simmer, stirring occasionally, until the wine is reduced to a silky sauce and mushrooms are tender. Serve immediately.

Amy’s Favorite Pairing

Poggio Grande-SCORBUTICO D.O.C

$35.00 750 ml

Additional Pairings

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