Sauteed Mushrooms with Marsala Wine & Thyme
Sauteed mushrooms are fantastic on their own, but are taken to a whole new level with the addition of Marsala wine and thyme.
Servings: 4 Servings as a Side
- 2 teaspoons olive oil
- 1 shallot minced
- 12 ounces crimini mushrooms thinly sliced
- 6 ounces shiitake mushrooms stems removed, thinly sliced
- 1/3 cup Marsala wine
- 1 tablespoons minced fresh thyme leaves
- salt and pepper to taste
Heat olive oil in a large skillet set over medium heat. Add shallots and cook until just starting to turn brown, about 1 minute.
Add crimini and shiitake mushrooms and cooking, stirring occasionally, until the mushrooms are starting to soften, about 3 minutes.
Add marsala wine and cook until all of the liquid is absorbed and the mushrooms are tender.
Add thyme and cook for 1 minute to let the flavors meld. Season with salt and pepper, to taste.
Serve the mushrooms as a side dish to meat or chicken, or over quinoa or rice.
Serving: 0.25of Mushrooms | Calories: 89kcal | Carbohydrates: 11g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 560mg | Fiber: 2g | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 3.3mg | Calcium: 22mg | Iron: 0.9mg