Sautéed Mushrooms with Shallot and Thyme

Ingredients

• 1.25 lb mushrooms (trimmed and prepared according to variety (see notes))
• 0.25 cup water
• 0.5 tsp vegetable oil
• 1 tbsp unsalted butter
• 1 shallot (minced)
• 1 tbsp fresh thyme (minced)
• 0.25 tsp table salt (plus extra to taste)
• 0.25 tsp pepper (plus extra to taste)
• 0.25 cup dry Marsala
• 0.5 cup chicken broth (may substitute vegetable broth)

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.

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.

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.

8. 8

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

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.

10. 10

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

Notes

Mushroom Preparation Guide: - Portobello: Stem and halve, then cut into 1/2-inch pieces. - White or Cremini: Trim; quarter if large/medium, halve if small. - Oyster: Trim and tear into 1- to 1 1/2-inch pieces. - Shiitake: Stem; quarter large caps, halve small caps. - Maitake (Hen-of-the-Woods): Trim and cut into 1- to 1 1/2-inch pieces. Substitution: Vegetable broth can be used in place of chicken broth for a vegetarian option.

Nutrition per serving

• side dish
• mushrooms
• sauteed
• low oil
• gluten-free
• savory