||Sautéed Mushrooms with Shallots and Thyme
1 Tablespoon vegetable oil
1.5 lbs white mushrooms
1 Tablespoon butter
1 Shallot, minced
1 Tablespoon minced fresh thyme
1/4 cup Marsala
|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.
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.
2017-09-30: Pre-cooked to the mark. An easy recipe, but it takes time as the mushrooms cook a while.|
2017-09-26: Added to our cookook