Mushrooms simmered with Marsala cooking wine packs big flavor in this easy-yet-elegant preparation.
9 ingredients
16 oz Mushrooms white raw
1 tbsp chopped Shallots raw
2 tsp Minced garlic
2 tbsp Olive or extra virgin olive oil
2 tsp, leaves Thyme dried
1/2 cup Marsala cooking wine
1/4 cup Cream sour
1/4 tsp Salt
1/2 tsp Pepper black
6 steps
- Slice mushrooms.
- Heat olive oil in a large skillet over medium-high.
- Add mushrooms and shallots; cook 7 to 8 minutes, stirring only occasionally, until soft and golden.
4. Add garlic and thyme to skillet; cook for 2 more minutes. - Pour in marsala cooking wine and simmer mixture for 5 to 6 minutes, until the wine reduces by about two-thirds.
- Stir in sour cream and season with salt and pepper. Continue cooking and stirring until the sauce is smooth and thickened.
Tips:
Serve over chicken, beef, whole grain pasta, or brown rice.
1 lb mushrooms equals about 6 cups sliced.
Baby portabello mushrooms make a tasty substitute for white mushrooms.
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