Sautéed Mushrooms with Shallots and Thyme
A technique-driven sauté that ensures meaty, golden-brown mushrooms.
Why This Recipe Works
By overloading the skillet initially, the mushrooms release their moisture and shrink just enough to eventually brown in a single layer without shriveling. This technique results in a substantial side dish with deep, concentrated flavor.
Instructions
Heat the vegetable oil in a 12-inch skillet over medium-high heat until the oil shimmers but does not smoke.
Add the mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and shrink enough to sit in a single layer, about 10 to 12 minutes.
Continue cooking the mushrooms until the moisture has completely evaporated and they are deeply golden brown, about 5 more minutes.
Stir in the butter, shallot, and thyme and cook until the shallot is softened and fragrant, about 2 minutes.
Pour in the Marsala and scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Simmer until the wine has evaporated and the mushrooms are glossy and glazed.
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.
Can I make this ahead of time?
The mushrooms can be prepared up to 2 days in advance and reheated gently, though they are best served immediately.
What substitutions can I make?
- unsalted butter: olive oil
