Wild Mushrooms With Thyme And Marsala Recipe - Cooking Index
Wild Mushrooms With Thyme And Marsala Recipe - Cooking Index
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.
Type: Vegetables| 1 cup | 237ml | Whipping cream |
| 2 cups | 292g / 10oz | Shallots - chopped (large) |
| 1 1/2 lbs | 681g / 24oz | Assorted wild mushrooms - dark gills removed, |
| Cut into 3/4" pieces | ||
| = (such as stemmed shiitake, crimini, and | ||
| Portobellini) | ||
| 1/2 cup | 118ml | Dry Marsala |
| 1 teaspoon | 5ml | Chopped fresh thyme - plus |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Fresh thyme sprigs - for garnish |
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.
This recipe yields 6 servings.
Source:
Bon Appetit, November 2001
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