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Marsala Mushroom Ragout

Serves 4 (or 6-8 as a side)

Substitute vegetable broth for chicken broth and combine this tasty dish with Braised Brussels Sprouts and Creamy Polenta with Butternut Squash for a great vegetarian meal!


  • 3 tablespoons extra virgin olive oil (EVOO)
  • 2 pounds mixed wild mushrooms such as crimini, shiitake and porcini, chopped
  • 4 shallots, sliced lengthwise
  • Salt and freshly ground black pepper
  • 1 cup Marsala wine
  • 1 tablespoon butter
  • 2 tablespoons chopped parsley


  1. Place a large sauté pan over medium-high heat with the EVOO. Add the mushrooms and shallots and cook until the mushrooms are golden brown, about 10 minutes.
  2. Season the mushrooms with salt and freshly ground black pepper and add the wine. Allow the wine to boil and reduce, about 1 minute, then stir in the butter and parsley. Serve immediately.