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Ingredients
- 2 tbsp Extra-virgin olive oil
- 12 oz Cremini mushrooms, sliced
- 1 tsp Kosher salt, divided
- 1 whole Shallot, finely minced
- 2 clove Garlic cloves, minced
- 3 cup Dry Marsala wine
- 3 cup Low-sodium chicken or beef stock
- 1 tsp Fresh thyme leaves
- 1 tsp Worcestershire sauce (optional)
- 2 tbsp Cold unsalted butter
- to taste Freshly ground black pepper
- 1 tbsp Fresh parsley, chopped
Instructions
Heat a wide skillet over medium-high heat. Add olive oil. Add mushrooms in as close to a single layer as possible.
Cook without constantly stirring so the mushrooms can develop deep browning. After approximately 3 minutes, stir and continue cooking another 3-4 minutes.
Season with approximately half the salt. Add shallot. Cook approximately 2 minutes.
Add garlic. Cook approximately 20-30 seconds.
Carefully add dry Marsala. Scrape up any browned fond from the bottom of the skillet. Simmer until the wine has reduced by approximately half.
Add stock, thyme and optional Worcestershire. Simmer approximately 5-7 minutes until the sauce reduces and develops body.
Reduce heat to LOW. Add cold butter one tablespoon at a time, swirling or whisking to emulsify. Do not aggressively boil after adding the butter.
Taste and adjust salt and black pepper. Finish with parsley.
Nutrition per serving
220
Calories
5g
Protein
8g
Carbs
18g
Fat
