Post by Atticus Pizzaballa on May 8, 2023 16:21:39 GMT -5
I saw this done on CREATE TV I think the episode with Sara Molten (sp) I tried it and love it
Mushrooms:
1 tablespoon vegetable oil
1 ½ 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
¼ cup dry Marsala I used Sherry
Salt and ground black pepper
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.
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.
Mushrooms:
1 tablespoon vegetable oil
1 ½ 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
¼ cup dry Marsala I used Sherry
Salt and ground black pepper
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.
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.
