Sautéed Mushrooms with Shallots and Thyme

The Complete Vegetarian Cookbook by America's Test Kitchen (p304)

  • Cook, medium-high, stirring occasionally, until release liquid, 5 min.
  • Cook, high, until liquid has evaporated, 8 min.
1 1/2 lbs white mushrooms, trimmed, halved if small, quartered if large
Stir in, reduce to medium, stirring often, until dark brown. 8 min.
1 T butter
Soften shallot, 3 min.
1 shallot, minced
1 T minced thyme
  • Until evaporated, 2 min.
  • Season with salt and pepper.
1/4 c dry Marsala