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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Close up of sautéed mushrooms on toast on a white plate

Mushrooms On Toast

Posted by: ari | well seasoned

Sautéed mushrooms on toast with marsala wine and fresh herbs is a simple, creamy, indulgent appetizer to kick start any holiday meal.

recipe +-

Posted by: ari | well seasoned
Close up of sautéed mushrooms on toast on a white plate
Print Recipe
5 from 2 votes

Mushrooms On Toast

Sautéed mushrooms on toast with marsala wine and fresh herbs is a simple, creamy, indulgent appetizer to kick start any holiday meal.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Appetizer
Cuisine: American
Keyword: holiday appetizer, marsala wine, sautéed mushrooms
Servings: 2 servings
Calories: 443kcal
Author: ari | well seasoned

Equipment

  • Large, shallow skillet or frying pan

Ingredients

  • 1 lb white button mushrooms cleaned, stems removed, thinly sliced
  • 4 Tbsp unsalted butter
  • 1 Tbsp fresh thyme leaves finely chopped
  • ½ tsp kosher salt
  • pinch freshly ground black pepper
  • 1 Tbsp all purpose flour
  • 3 Tbsp marsala wine
  • 3 Tbsp low-sodium chicken stock
  • 1 Tbsp fresh parsley chopped
  • Flaky sea salt for serving
  • 4 slices white bread, country bread, or artisan bread

Instructions

  • Heat butter in a large skillet over medium-high heat. When melted, add mushrooms. Give the pan a good shake to make sure they're in an even layer and not piled on top of each other. Cook undisturbed until golden brown on the first side, about 3 minutes. Continue cooking, stirring occasionally, until both sides are golden brown, about 3 minutes more. Meanwhile, toast bread.
    Sautéed mushrooms with thyme
  • Season with thyme, salt, and pepper, then add flour and cook about 1 minute, or until flour is fully absorbed. Pour in marsala wine, scraping the bottom of the pan, then cook until wine evaporates, about 30 seconds.
  • Add chicken stock and stir until creamy. Taste, adjust seasoning as needed. Divide evenly on top of toasted bread, then garnish with parsley and sprinkle with a pinch of flaky sea salt. Serve immediately.
    Sautéed mushrooms in a skillet with marsala

Notes

  • Feel free to substitute white button mushrooms with shiitake, cremini, or mixed mushrooms.
  • If you don't have marsala wine, you may use sherry vinegar.
  • No chicken stock? Use vegetable stock or beef broth.

Nutrition

Calories: 443kcal | Carbohydrates: 39g | Protein: 13g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 852mg | Potassium: 840mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1036IU | Vitamin C: 13mg | Calcium: 158mg | Iron: 4mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!