I stole this recipe for Carrots & Mushrooms in Marsala (Funghi e Cartoe al Marsala) from a cookbook called Lidia’s Celebrate Like an Italian. There is so much flavor in this vegetable side dish! Carrots are sliced and boiled until tender. Mushrooms are cooked in garlic butter until they are wilted. Once the mushrooms have released all of their liquid, the carrots and Marsala are added to the pan. The vegetables cook in the Marsala until it reduces and glazes the vegetables. To finish this dish, fresh chopped parsley and a small amount of butter is stirred in. Even someone that normally doesn’t like carrots will like this dish.
“Large, naked, raw carrots are acceptable as food only to those who live in hutches eagerly awaiting Easter.” – Fran Lebowitz, American Author (see more quotes in the Quotes tab)
Cut 2 lbs carrots into ¼ inch thick rounds on the bias.
Bring a large saucepan of water to boil and salt liberally. Add the carrots and simmer until just tender, about 8 minutes. Drain well.
In a large skillet, melt 4 tbsp butter in 2 tbsp olive oil over medium-high heat. When the butter is melted, add 4 minced cloves of garlic. Once the garlic is sizzling, add 1 lb thickly sliced mushrooms, 1tsp dried basil and ½ tsp salt.
Cover and cook until mushrooms are wilted and have given up their liquid, about 5 minutes.
Uncover and add the carrots and ¾ cup dry Marsala.
Cook and toss until the Marsala reduces and lightly glazes the vegetables, about 2 minutes.
Stir in 2 tbsp chopped parsley and remaining 2 tbsp butter and serve.
If you liked Carrots & Mushrooms in Marsala you can try other carrot and mushroom recipes like Roasted Carrots, Garlic & Balsamic Roasted Mushrooms, Ranch Roasted Carrots or Creamy Parmesan Spinach & Mushrooms.
Carrots & Mushrooms in Marsala
Ingredients
- ½ tsp salt
- 2 lbs carrots cut into ¼ inch thick rounds on the bias
- 6 tbsp butter
- 2 tbsp olive oil
- 4 cloves garlic crushed and peeled
- 1 lb mixed mushrooms white, cremini, shiitake, oyster, thickly sliced
- 6 fresh sage leaves
- ¾ cup dry marsala
- 2 tbsp chopped parsley
Instructions
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Bring a large saucepan of water to boil and salt liberally. Add the carrots and simmer until just tender, about 8 minutes. Drain well.
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In a large skillet, melt 4 tbsp butter in olive oil over medium-high heat. When the butter is melted, add the garlic. Once the garlic is sizzling, add the mushrooms, sage leaves, ½ tsp salt. Cover and cook until mushrooms are wilted and have given up their liquid, about 5 minutes.
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Uncover and add the carrots and the Marsala. Bring to a boil. Cook and toss until the Marsala reduces and lightly glazes the vegetables, about 2 minutes. Stir in the parsley and remaining 2 tbsp butter and serve.
Recipe Notes
Dried basil can be substituted for the sage leaves. Depending on how big your carrots are, you may need to cook the carrots additional time to be tender. Beef stock can be substituted for the Marsala.