Marsala Glazed 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
Method 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 t...