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Sautéed Mushrooms with Shallots and Thyme |
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| Ingredients: |
1 Tablespoon vegetable oil
1.5 lbs white mushrooms
1 Tablespoon butter
1 Shallot, minced
1 Tablespoon minced fresh thyme
1/4 cup Marsala
S&P
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| Procedures: [about 30 minutes] |
Halve the small mushroom and quarter the larger ones.
Heat oil in 12" non-stick skillet over medium high heat until shimmering.
Add mushrooms and cook, stirring occasionally, until the release their liquid, about 5 minutes.
Increase heat to high and cook, stirring occasionally, until liquid has evaporated, about 8 minutes.
[Hold Point]
Stir in butter, reduce heat to medium and cooks, stirring often, until mushrooms are dark
brown, about 8 minutes.
Stir in shallot and thyme and cook until shallot is softened, about 3 minutes.
Add Marsala and cook until evaporated, about 2 minutes.
Season with salt and pepper to taste, transfer to platter and serve.
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| Notes: |
2023-12-01: Served with filet mignonette and a bottle of Pinotage.
2020-12-24: A nice batch served with filet mignons
2020-04-25: scheduled as a side dish for shrimp scampi with General Tso sugar snap peas the mushrooms were combined with the sugar snap peas. Excellent!
2018-08-31: Two of the three packs of white mushrooms had “crossed the bay” so we used the remaining 1/2 pound, served as a side to Saucy Shrimp Fettucini.
2009-08-14: Added to our cookook
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02/13/2024
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