Wild Mushrooms with Thyme and Marsala |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Rich, flavorful and perfect for the Thanksgiving table. This side dish is great for the cook, too, as it can be made one day ahead. Ingredients:
1 cup whipping cream |
2 large shallots, chopped |
1 1/2 pounds assorted wild mushrooms (such as stemmed shiitake, crimini, and portobellini, dark gills removed), cut into 3/4-inch pieces |
1/2 cup dry marsala |
1 teaspoon chopped fresh thyme plus fresh thyme sprigs |
Directions:
1. Boil cream and shallots in heavy large pot over medium-high heat 2 minutes. Add mushrooms and 1/4 cup Marsala. Reduce heat to medium and simmer until mushrooms are evenly coated, stirring occasionally, about 2 minutes. Add remaining 1/4 cup Marsala to mushrooms. Simmer until mushrooms are tender and sauce thickens enough to coat back of spoon, stirring occasionally, about 6 minutes. Stir in chopped thyme. Simmer until flavors blend, about 1 minute. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool, cover and refrigerate. Rewarm over low heat.) Transfer to serving bowl. Garnish with thyme sprigs.
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