30 minutes
Delight your palate with these rich, umami-packed Marsala-Glazed Mushrooms, featuring a beautiful blend of shallots and thyme. This simple yet sophisticated side dish requires minimal oil and delivers maximum flavor, perfect for elevating any meal.
Mushrooms, cleaned and sliced if large
0 lb
0.25 fluid ounces
teaspoons
tablespoons
Shallots, minced
each
Fresh Thyme, minced
tablespoons
teaspoons
teaspoons
Dry Marsala Wine
0.25 fluid ounces
0.25 fluid ounces
1. Initial Sauté
In a 12-inch nonstick skillet over high heat, combine the mushrooms and water. Stir occasionally, and cook until the skillet is nearly dry and the mushrooms start to sizzle, about 4 to 8 minutes. Reduce the heat to medium-high, add the vegetable oil, and toss the mushrooms until evenly coated. Continue cooking, stirring occasionally, until the mushrooms are well-browned, another 4 to 8 minutes.
2. Flavor Infusion
Push the mushrooms to the edges of the skillet. Reduce the heat to medium and add the butter to the center. Once melted, add the minced shallot, thyme, salt, and pepper to the center and cook, stirring constantly, until fragrant, about 30 seconds.
3. Marsala Glaze
Pour in the Marsala wine and stir to incorporate it with the mushrooms. Allow it to cook, stirring occasionally, until the liquid has evaporated, 2 to 3 minutes.
4. Final Reduction
Add the chicken broth to the skillet. Continue to cook, stirring occasionally, until the glaze has reduced by half, another 2 to 3 minutes. Adjust seasoning with additional salt and pepper if needed, and serve hot.
Opt for a mix of fresh mushrooms such as cremini, shiitake, and oyster. The variety will add complexity and a spectrum of textures. Ensure they are fresh and firm to the touch.
Use a high-quality dry Marsala wine for this recipe. The flavor of the Marsala is central to the dish, so the better the wine, the more delicious the glaze.
Allow the Marsala to reduce until it achieves a syrupy consistency. This concentrates the flavors and will coat the mushrooms with a luscious glaze.
Consider sautéing finely chopped shallots or garlic before adding the mushrooms to the pan for a more complex and aromatic dish.
After sautéing the mushrooms and they've developed a nice sear, add the Marsala wine to deglaze the pan. Scrape up all the browned bits for added umami flavor.
Comments (0)