24 minutes
A savory and rich mushroom medley glazed with Marsala wine, complemented by aromatic shallots and thyme.
tablespoons
White Mushrooms, trimmed and halved if small, quartered if large
0 lb
tablespoons
Shallots, minced
each
Fresh Thyme, minced
tablespoons
Dry Marsala
cups
to taste
to taste
1. Heat Oil and Cook Mushrooms
Begin by heating the vegetable oil in a 12-inch skillet over medium-high heat until it shimmers. Once the oil is ready, add the white mushrooms to the skillet. Allow the mushrooms to cook for about 5 minutes, stirring occasionally. During this time, the mushrooms will start to soften and release their liquid.
2. Evaporate Liquid
Increase the heat to high and continue cooking the mushrooms for another 8 minutes. This step ensures that the liquid evaporates completely, which is essential for achieving a nice sear and deep flavor. You'll know the mushrooms are ready when all the liquid has evaporated.
3. Add Butter and Cook Further
Next, add the unsalted butter to the skillet and reduce the heat to medium. Continue to cook the mushrooms for another 8 minutes. The butter adds richness and helps the mushrooms turn a beautiful dark brown color.
4. Add Shallots and Thyme
Stir in the minced shallot and fresh thyme, cooking them with the mushrooms until the shallot is softened, which should take about 3 minutes. The shallot and thyme provide a fragrant and flavorful base that complements the earthy mushrooms.
5. Deglaze with Marsala
Pour in the dry Marsala and cook for about 2 minutes, or until the liquid has evaporated. This step deglazes the pan, picking up all the flavorful brown bits and incorporating them into the dish.
6. Season and Serve
Finally, season the mushroom medley with salt and pepper to taste. Serve immediately and enjoy the rich, savory flavors of this delightful Marsala glazed mushroom medley with shallots and thyme.
Switch Marsala for a mix of soy sauce, mirin, and a dash of sake. Use ginger and garlic instead of shallots and thyme. This would pair beautifully with stir-fried vegetables or as a topping for rice or noodles.
Replace some of the mushrooms with diced chicken, beef, or tofu. Brown the protein with the shallots before adding the mushrooms and proceeding with the glaze.
Use butternut or acorn squash instead of mushrooms. Sage would be a lovely herb in place of thyme for this variation.
Add shrimp or scallops after the shallots have become translucent. Once cooked through, remove the seafood, add the mushrooms to cook, then return the seafood to the pan to glaze.
Swap out the mushrooms for a mix of diced carrots, parsnips, and sweet potatoes. This would give you a hearty, earthy dish with a sweet glaze.
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