Sauteed Mushrooms with Shallots and Thyme
(from jerseyjenny’s recipe box)
Bland supermarket button mushrooms shrink and shrivel when sautéed. We wanted more flavor and more mushrooms.
Source: Cook's Illustrated April 2007
Prep time: 10 minutes
Cook time: 15 minutes
Serves 4 people
Categories: Cook's Illustrated, mushrooms, sides, vegetables
Ingredients
- 1 tablespoon vegetable oil
- 1 1/2 pounds white button mushrooms , cleaned, stems trimmed, quartered if medium or halved if small
- 1 tablespoon unsalted butter
- 1 medium shallot , minced (about 3 tablespoons)
- 1 tablespoon minced fresh thyme leaves
- 1/4 cup dry Marsala
- Table salt and ground black pepper
Directions
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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; serve.