Sautéed Mushrooms with Shallots and Thyme
(from Bethany’s recipe box)
SERVES 4
WHY THIS RECIPE WORKS:
To get more flavor and less shriveling from our sautéed mushroom recipe, we discovered that overloading the skillet and extending the cooking time allowed the mushrooms to give up just enough liquid to eventually fit in a single layer without shrinking to nothing. They browned nicely after we added a little oil or butter, and from there it was easy to enhance our sautéed mushroom recipe by adding garlic, herbs, wine, soy sauce, bread crumbs, and so on.
Source: Cook's Illustrated Published January 1, 2006
Categories: 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
- 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.
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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.