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20 Minute Marsala Mushrooms

Total Time 20 minutes

Ingredients

  • 4 Tbsp pastured butter
  • 2 large shallots or 1/2 white onion, finely chopped
  • 2 large cloves garlic minced or pressed
  • 2 Tbsp marsala wine
  • 24 oz Baby Bella mushrooms washed and sliced (remove stems if desired)
  • 1 Tbsp fresh thyme leaves
  • 2 pinches sea salt or more to taste
  • dash black pepper or more to taste
  • 1/2 Tbsp flour I use organic Einkorn AP flour
  • 1 Tbsp cream optional
  • Fresh Parmesan and parsley or thyme for garnish optional

Instructions

  • Melt butter in large skillet over medium heat. Add shallots and garlic and cook, stirring often, until shallots begin to brown.
  • Add marsala wine, scraping with wooden spoon to deglaze pan (2 min).
  • Add mushrooms, thyme, and a couple splashes of water. Stir well, then reduce heat, cover, and simmer for about 10 minutes, or until mushrooms are soft.
  • Remove lid and add flour either by sprinkling directly into pan and stirring well, or by removing a small amount of the "gravy" and using a whisk to make a slurry so no clumps of flour remain, then returning the mixture to the pan.
  • Once flour is added, continue to continue to heat on low heat for a few minutes, stirring often, until gravy has thickened slightly.
  • Remove from heat and, if desired, stir in 1 Tbsp cream.
  • Serve alone or over mashed potatoes or polenta, sprinkled with Parmesan and fresh herbs.

Notes

Serves 3-4 as main dish or 6-8 as a side dish.
This is an amazing meatless meal when served over my Garlicky Mashed Potatoes, but polenta would work well too.
Brown a little pancetta for sprinkling on top and even the staunchest of meat eaters should be satisfied!