Sautéed Mushrooms with Shallot and Thyme

Steps

1. 1

   Place the mushrooms and 1/4 cup water in a 12-inch nonstick skillet.

2. 2

   Cook over high heat, stirring occasionally, until the skillet is almost dry and the mushrooms begin to sizzle, which should take 4 to 8 minutes.

   Start 8-minute timer
3. 3

   Reduce the heat to medium-high. Add the 1/2 teaspoon of vegetable oil and toss until the mushrooms are evenly coated.

4. 4

   Continue to cook, stirring occasionally, until the mushrooms are well browned, about 4 to 8 minutes longer.

   Start 8-minute timer
5. 5

   Reduce the heat to medium and push the mushrooms to the sides of the skillet.

6. 6

   Add 1 tablespoon of butter to the center of the pan. When the butter has melted, add the minced shallot, minced thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper to the center.

7. 7

   Cook, stirring the aromatics constantly in the center of the pan, until fragrant, about 30 seconds.

   Start 30-second timer
8. 8

   Add the Marsala and stir the mixture into the mushrooms. Cook, stirring occasionally, until the liquid has evaporated, 2 to 3 minutes.

   Start 3-minute timer
9. 9

   Add the chicken broth and cook, stirring occasionally, until the glaze is reduced by half and coats the mushrooms, 2 to 3 minutes.

   Start 3-minute timer
10. 10

    Season with additional salt and pepper to taste, and serve immediately.