Marsala Glazed Mushrooms Page 1 of 1

Keywords: button mushrooms, wines Procedure:

Yield: 4 portions 1. To dry sauté the mushrooms, heat a large sauté pan
over high heat. Put all the mushrooms in the hot pan
and stir the mushrooms. Reduce the heat to medium-
Preparation Time: 15 minutes high. Stir often. You may hear the mushrooms
squeak. Just when you think the mushrooms may
start burning, they will begin to give up their
moisture. Water will seem to just seep out of the
Cooking Time: 15 minutes
mushrooms. Stir so that the mushrooms are coated
with their own sauce, and sprinkle salt over them.

Ingredients: 2. Cook until most of the liquid has boiled away, then
add the butter to the pan and stir to combine. Add a
pinch of thyme. Sauté the mushrooms in the butter
on medium high heat until they begin to brown, about
1 lb Button or Crimini mushrooms, thick sliced 4-6 minutes.
4 tbsp unsalted butter 3. Add the Marsala wine to the pan and increase the
as req kosher salt heat to high. Toss to coat the mushrooms well. Boil this
down vigorously until the Marsala is nearly gone.
1 cup Marsala wine What you will see remaining is the butter in the pan.
pinch thyme leaves 4. Turn off the heat and serve at once.

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