Creamy Marsala Mushrooms are the perfect appetizer for a holiday party, special occasion, or even a romantic dinner! The creamy Marsala sauce is absolutely AMAZING!
This post is sponsored by Hood® Cream. All opinions are my own. Thank you for supporting the organizations and brands that make A Dish of Daily Life possible!
The holidays are upon us. This time of year I tend to indulge a little more and spend a little more time in the kitchen. Holidays with our family tend to revolve around food, and we always have a great appetizer spread!
I thought these Creamy Marsala Mushrooms would be a delicious addition to our holiday celebrations this year. The sauce on these mushrooms is out-of-this-world good! You’re definitely going to want some crusty bread to mop the extra sauce up with. I know you heard that same comment from me not too long ago with my Thai Red Curry Mussels, but this is another one of those sauces! Just ask my husband…he could not stop mopping the sauce with bread!
A lot of times when I create a new recipe, I try it out on friends in addition to my family. These Creamy Marsala Mushrooms were also a huge hit with our staff at the gym — and once the mushrooms were gone, people were eating the sauce with a spoon!
COOKING WITH CREAM
I often cook with cream, and more often than not, with full fat rather than low fat dairy. Recent research challenges former dietary guidelines that saturated fat is linked to an increased risk in heart disease. The original assumption was never based on studies, but rather a hypothesis. Research today shows that there is actually no clear link between saturated fat consumption and heart disease. What we do know is that saturated fat increases both HDL (“good” cholesterol) and LDL (“bad” cholesterol). But it’s a bit more complicated than that. There are different types of LDL…one that increases your risk of heart disease and another that decreases it. Saturated fat changes the LDL particles which increase your risk of heart disease to the mostly benign ones, which actually helps decrease your risk!
Additionally, eating dairy helps improve our bone health. Dairy assists with building and maintaining bone mass, as well as reducing older adults risk of bone fracture. Having undergone an operation to fuse the C1 and C2 bones in my spine due to a fracture, I’m mindful of the fact that I need to do everything I can to build my bone mass.
WHY I COOK WITH HOOD CREAM
I’ll freely admit that I’m particular about the cream I use. I always use Hood® Cream products. Hood is one of the largest branded dairy operators in the United States, and they’re the number one dairy brand in New England. They use farms across the Northeast for their production, which is one of the reasons that draws me to Hood. Purchasing regional (and local) brands means we are supporting those economies!
If you live in the Northeast, you need to try Hood products! Hood Cream always withstands heat well, and I know I can always count on the quality, which is another reason I’ve been cooking with them for as long as I can remember. But don’t take it from me…top chefs are also using Hood Cream in their restaurant kitchens as well. Hood Cream always take your dishes to the next level!
HOW TO MAKE CREAMY MARSALA MUSHROOMS
This is one of the easiest recipes you’ll make! It’s perfect as a holiday appetizer, or for any special occasion!
First you need to clean your mushrooms. Cleaning mushrooms with a brush or rinsing them individually can be very time consuming. So I’m going to share with you the easiest way to clean mushrooms. You’re going to wonder why you’ve never done this before! It is a great time-saver!
Heat your butter over medium heat. Once the butter has melted, add the mushrooms and garlic and sauté 4-5 minutes or so, until mushrooms start to get tender. Then add the Marsala and continue to cook until reduced by about half.
Reduce the heat to low.
While the Marsala is reducing, whisk together the Hood Heavy Cream, cream cheese, and Parmesan cheese. Spoon a couple tablespoons of the warm mushroom juice / Marsala from the pan into the heavy cream mixture and whisk together to temper the cream.
Add the thyme, salt and pepper to the mushrooms; then slowly add the cream mixture and stir the mushrooms gently. They are now ready to serve!
If you should happen to fall head over heels for these Creamy Marsala Mushrooms (and I think you will!), you’re going to want to find other ways to use them. Don’t worry…they’re very versatile! Use them as a side dish or slice them before cooking and use them as a topper for chicken or steak!
FOR MORE EASY RECIPES WITH CREAM
Food is a big part of our family celebrations, so I’m going to share a few of our holiday favorites with you! Enjoy!
Steamed Mussels with Cream Sauce and Leeks
Mini Beef Wellingtons with Horseradish Cream
Brussels Sprouts Gratin with Bacon
Cheesy Potatoes with Bacon and Leeks
And if you’re looking for a great way to use up your holiday ham leftovers, you have to try my Creamy Pasta with Ham and Peas!
Now that you have several fabulous recipe options for the holidays, let’s add one more to your list!
Creamy Marsala Mushrooms
Creamy Marsala Mushrooms are the perfect appetizer for a holiday party, special occasion, or even a romantic dinner! The Creamy Marsala sauce is absolutely AMAZING! These mushrooms are versatile as well...you can also use them as a side dish, or slice them before cooking and use them as a topper for chicken or steak!
- 4 tbsp butter
- 1 lb Baby Bella or white button mushrooms
- 2 tbsp garlic, minced (2 large cloves)
- 1/2 cup Marsala
- 2 tsp thyme leaves (remove leaves from stems)
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup Hood Heavy Cream
- 2 oz cream cheese
- 1/2 cup Parmesan, finely grated
- 2 tbsp parsley leaves, chopped
Clean the mushrooms. Try this time-saving method for cleaning mushrooms!
Heat butter over medium heat. Once the butter has melted, add the mushrooms and garlic and sauté 4-5 minutes or so. Mushrooms will be starting to get tender.
Add the Marsala and continue to cook until reduced by about half.
Reduce the heat to low.
While the Marsala is reducing, whisk together the heavy cream, cream cheese, and Parmesan cheese. Spoon a couple tablespoons of the warm mushroom juice / Marsala from the pan into the heavy cream mixture and whisk together to temper the cream.
Add the thyme, salt and pepper to the mushrooms; then slowly add the cream mixture and stir the mushrooms gently.
Serve and enjoy!
Amount Per Serving: Calories: 461Total Fat: 42gSaturated Fat: 26gCholesterol: 137mgSodium: 543mgFiber: 1gSugar: 5gProtein: 11g
Tuesday 8th of January 2019
Yum, I just pinned this great recipe. I love mushrooms!!! Happy New Year, Kippi
Tuesday 1st of January 2019
I love mushrooms and this recipe looks amazing!
Jhuls @ The Not So Creative Cook
Sunday 23rd of December 2018
I think I can finish this all by myself! Haha! Thank you for sharing at Fiesta Friday party! x
Saturday 22nd of December 2018
Your Creamy Marsala Mushrooms looks amazing, I can't wait to try this recipe! Wishing you a very Merry Christmas and thanks so much for sharing your awesome post with us at Full Plate Thursday! Miz Helen
Of Goats and Greens
Saturday 22nd of December 2018
This looks yummers; I love a good marsala sauce, and over mushrooms?? You don't need meat! I also agree with you about using full fat dairy over low fat dairy - both health and flavor! At any rate, thanks for sharing at Fiesta Friday!