21 minutes
A delicious dish of mushrooms sautéed with Marsala wine and fresh thyme, perfect as a side or appetizer.
White Mushrooms, trimmed, quartered or halved
0 lb
tablespoons
tablespoons
Shallots, minced
each
Fresh Thyme, minced
tablespoons
Dry Marsala
cups
to taste
to taste
1. Prepare Mushrooms
Start by cleaning the mushrooms. Trim their stems and quarter them if they are medium-sized, or halve them if they are small.
2. Cook Mushrooms
In a 12-inch skillet, heat the vegetable oil over medium-high heat until it shimmers. Once the oil is ready, add the mushrooms and cook them, stirring occasionally. After about 5 minutes, the mushrooms will release their liquid and appear moist. At this point, increase the heat to high and continue cooking, stirring occasionally for about 8 minutes, until the liquid completely evaporates and the mushrooms start to brown.
3. Add Butter
Reduce the heat to medium and add the unsalted butter. Continue to cook, stirring once every minute, for approximately 8 minutes. The butter will prevent the mushrooms from burning, add flavor, and aid in browning, turning the mushrooms a beautiful dark brown.
4. Add Shallot, Thyme, and Marsala
Next, add the minced shallot, fresh thyme, and dry Marsala to the skillet. Cook for about 2 minutes, until the liquid evaporates and the flavors meld together.
5. Season and Serve
Finally, season the mushrooms with salt and pepper to taste. Serve immediately and enjoy the rich, earthy flavors that the Marsala and thyme bring to the dish.
Use the sautéed mushrooms as a topping for pan-seared chicken breasts. Before serving, deglaze the pan with additional Marsala and stir in cream to create a rich sauce. Spoon this over the chicken and mushrooms for a classic Italian-inspired dish.
Stir the sautéed mushrooms into a creamy risotto near the end of the cooking process. The Marsala will infuse the risotto with its deep flavor, and the mushrooms will provide an earthy contrast to the creamy rice.
Toss the mushrooms with cooked pasta, adding pasta water, Parmesan cheese, and a touch of cream if desired. Suitable pasta shapes include fettuccine, tagliatelle, or pappardelle to hold onto the sauce.
Use the mushrooms as a topping for grilled or pan-seared steak. The rich Marsala sauce complements the umami of the beef, creating an elegant main course.
Combine the sautéed mushrooms with sour cream, mustard, and a splash of vegetable broth. Serve this sauce over egg noodles or a meat substitute for a vegetarian take on the classic beef stroganoff.
Choose a mix of wild and cultivated mushrooms such as cremini, shiitake, and oyster for depth of flavor and complexity.
Opt for a good-quality dry Marsala to impart a rich, nutty flavor to the mushrooms and avoid cooking Marsala with additives.
Cook mushrooms in batches if necessary to prevent steaming and to achieve rich, browned flavors.
Scrape up any browned bits after adding Marsala to enhance the sauce's flavor with fond.
Clean mushrooms with a damp cloth and trim the ends of the stems, but keep them as intact as possible for a robust texture.
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