Ingredients
- 1 pound fresh mushrooms, sliced and ends trimmed (any mix of mushrooms you like)
- 2 shallots, thin sliced
- 1/3 cup marsala (use the real stuff; not, the cooking wine)
- 4 tablespoons unsalted butter
- 1/2 teaspoon fresh thyme, chopped
- Pinch fresh rosemary, chopped
- Kosher or sea salt, to taste
- Fresh ground black pepper, to taste
How to Make
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Step 1: Mushrooms ... Note: I like to use a mix of cremini, white or button; and sometimes shitaki mushrooms. Make sure to trim the mushroom stems on the cremini, white or button mushrooms; but, the stems of the shitaki mushrooms are tough. So make sure to remove them. Save them in a baggie and freeze ... They can used for stock.
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Step 2: Saute ... Add the mushrooms to a dry nonstick pan on medium high heat. Season lightly with salt and pepper; then, continue to cook 4-5 minutes until the liquid from the mushrooms start to reduce. Then, cook another couple of minutes on medium high to high heat, until the mushrooms are lightly golden brown.
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Step 3: Finish ... Add the butter, marsala, and season again with salt and a pinch of pepper. Bring to a light boil and cook until the liquid has reduced. Just a minute or two.
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Step 4: Finish ... Add the fresh herbs, stir; and, remove from the heat.
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Step 5: Serve ... As I said. These are good over your favorite chicken, steak, pork, etc; or as a side dish. They are also wonderful with scrambled eggs; or a topping for a baked potato. Use your imagination. ENJOY!
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