Marsala & Garlic Roasted Mushrooms

Want some mushrooms that have been roasted in sweet wine?  With lots of garlic too?

I thought you might.

I have never had marsala wine before, but always wanted to try, so I picked up a bottle at Trader Joe’s this weekend and just tested cooking a couple mushrooms that I’d completely drenched in it. 

Ummm, wow.  I didn’t know what to expect, but this was better. 

We can be friends, marsala wine.  Alright, I mean all wine. 

serves 2 
2 C cremini mushrooms
1 1/4 C sweet marsala wine
2 cloves garlic, sliced
1/4 t crushed red pepper*

*Couldn’t tell you why, but just 1/4 t pepper makes this a pretty spicy dish.  If you’re not a fan of spice, either leave it out or use just a tiny pinch.

Preheat oven to 400 degrees. 

Place mushrooms in a single layer in a baking dish, pour wine on top (you want enough to come halfway up the mushrooms), then add garlic and pepper.  Place on a baking sheet, as you can probably tell from the pictures that the wine will splatter a lot as it cooks (don’t worry, though – much easier to clean up than it looks.)

Bake for about 45 minutes, flipping mushrooms over halfway through.

Note: do not try cooking it for much less time – I tried that at first, thinking I just wanted the mushrooms to get some flavor but they didn’t need to cook long.  Well, surprise surprise, the alcohol hadn’t cooked out of the wine yet and that was NOT a pleasant mushroom I ate! 

You could just pour these mushrooms and the sauce on some rice or noodles for an awesome meal.  Or serve with some crusty french bread that can soak up the delicious sauce. 

Nutrition facts per serving (this includes all the wine): Calories: 260; Calories from Fat: 1; Total Fat: 0.1g; Sodium: 18mg; Total Carbohydrates: 24.1g; Sugars: 12.8g; Protein: 2.3g