Sauteed Mushrooms with Marsala and Thyme
Earthy, caramelized mushrooms glazed with sweet Marsala wine
Why This Recipe Works
A two-stage cooking process—boiling off the mushrooms' moisture before browning—ensures they get deeply caramelized instead of just soggy. Finishing with Marsala adds a sophisticated, nutty sweetness that pairs perfectly with fresh thyme.
Instructions
Heat the oil in a large nonstick skillet over medium-high heat until the oil should shimmer but not smoke. Add the mushrooms and cook until they release their liquid, about 5 minutes, stirring occasionally.
Increase the heat to high and continue to cook until all the liquid has evaporated, about 8 minutes.
Stir in the butter and reduce the heat to medium. Cook, stirring often, until the mushrooms are dark brown and caramelized, about 8 minutes.
Add the shallot and thyme and cook until the shallot has softened and smells fragrant, about 3 minutes.
Pour in the Marsala and cook until the liquid has evaporated and glazed the mushrooms, about 2 minutes. Season with salt and pepper to taste and serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet.
