Sautéed Mushrooms With Shallots And Thyme
Serves 4
Ingredients
1 tablespoon vegetable oil
1-1⁄2 pounds white mushrooms, trimmed and halved if small or quartered if large
1 tablespoon unsalted butter
1 shallot, minced
1 tablespoon minced fresh thyme
1⁄4 cup dry Marsala
Salt and pepper
Instructions
- Heat oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until mushrooms release liquid, about 5 minutes. Increase heat to high and cook, stirring occasionally, until liquid has completely evaporated, about 8 minutes longer. Add butter, reduce heat to medium, and continue to cook, stirring once every minute, until mushrooms are dark brown, about 8 minutes longer.
- Add shallot and thyme and cook until softened, about 3 minutes. Add Marsala and cook until liquid has evaporated, about 2 minutes. Season with salt and pepper to taste and serve.
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