Button or cremini mushrooms, dry sautéed, then sautéed with butter and Marsala wine, and reduced until the wine is just a glaze on the mushrooms.
- 1 pound fresh button or cremini mushrooms, cut into thick slices
- 4 tablespoons butter
- 1/3 cup Marsala wine
- Pinch of chopped fresh or dry thyme
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-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 mushrooms. Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them.
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 2-3 minutes.
3 Add the Marsala wine to the pan and increase the heat to high. Toss to coat the mushrooms well. Boil this down vigorously until the Marsala is nearly gone. What you will see remaining is the butter in the pan.
Turn off the heat and serve at once.