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Epicurious

Wild Mushrooms with Thyme and Marsala

4.2

(15)

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.

Recipe information

  • Yield

    Makes 6 servings

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

Preparation

  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.

TagsMarsalaAlcoholBeveragesMushroomVegetableThymeHerbs & SpicesSideDinnerNut FreeGluten FreeDairy FreeVegetarianMake AheadQuick5 Ingredients or FewerSimmerWinterBon Appétit
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