Rich, savory, and made for slow savoring — this Ground Beef, Wild Mushroom & Marsala Skillet is comfort food elevated the Coleman way. Our premium Coleman All Natural Meats Ground Beef browns beautifully, delivering deep, beefy flavor that pairs perfectly with earthy cremini and porcini mushrooms. A splash of Marsala wine and reserved porcini broth create a silky, umami-packed sauce, while mascarpone and butter finish it with luxurious richness.
Servings
4
Prep Time
25 min
Cook Time
55 min
Ingredients
1 pound Coleman All Natural Meats Ground Beef
8 ounces fresh cremini or button mushrooms, sliced
½ ounce dried porcini mushrooms
1 small shallot, finely diced
3 cloves garlic, minced
2–3 sprigs fresh thyme (or ¾ teaspoon dried)
⅓–½ cup Marsala wine
¼–½ cup reserved porcini soaking liquid
2–3 tablespoon mascarpone
1 tablespoon butter
Olive oil
Salt & black pepper
For the Grilled Bread
4–6 thick slices sourdough or ciabatta
2–3 tablespoons olive oil or melted butter
1 clove garlic, halved (optional)
Pinch salt
For Serving (Optional but Recommended)
Parmesan curls or shavings
Chopped flat leaf parsley
Cracked black pepper
Light drizzle olive oil
Cooked pasta (pappardelle, tagliatelle, or rigatoni)
Soak the porcini: Place dried porcini in a small bowl and cover with 1 cup hot water or
broth. Soak for 15–20 minutes until soft. Lift mushrooms out, then strain the liquid
through a coffee filter or fine strainer to remove grit. Chop porcini and set aside. Reserve
¼–½ cup liquid.
2
Brown the beef: Heat olive oil in a large skillet over medium-high. Add ground beef,
season with salt and pepper, and cook until deeply browned and slightly crispy in spots.
Transfer to a bowl, leaving drippings in the pan.
3
Sauté mushrooms: Add fresh mushrooms to the skillet (plus a little more oil if needed). Spread in a single layer and let them brown before stirring. Lightly season with salt.
4
Add aromatics & porcini: Stir in shallot and cook until soft. Add garlic, thyme, and chopped porcini; cook 30–45 seconds until fragrant.
5
Deglaze: Pour in Marsala wine and simmer for 2–3 minutes until slightly reduced. Add ¼–½ cup porcini liquid and simmer for another minute.
6
Combine: Return beef to the skillet and simmer 3–5 minutes until the sauce thickens and flavors meld.
7
Finish creamy: Lower heat and stir in mascarpone until glossy. Swirl in 1 tablespoon cold butter for extra silkiness. Taste and add salt and pepper as needed.
8
Serve: Spoon into bowls over cooked pasta and top with Parmesan curls, parsley, cracked pepper, and a light drizzle of olive oil.
9
Grill the Bread: Brush both sides of the bread with olive oil or melted butter. Grill on a grill pan, outdoor grill, or hot skillet over medium heat 1–2 minutes per side until golden with char marks. While warm, rub lightly with the cut side of the garlic if using and sprinkle with a small pinch of salt. Serve alongside the beef and mushroom skillet.
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