Serves: 4-6 / Time: 10-15 minutes
- 1 pound fresh mushrooms sliced (shiitake, porcini, or chanterelles, button or cremini)
- 4 tablespoons butter
- 1/3 cup Colombo Marsala Dry
- Pinch of chopped fresh thyme or sage
Heat a large sauté pan over high heat. Add all of the mushrooms, then reduce the heat to medium-high. Stir frequently. You want to remove the moisture from the mushrooms. Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them.
Continue cooking until most of the liquid has boiled away, then add the butter to the pan and stir to combine. Add a pinch of thyme or sage. Sauté the mushrooms in the butter on medium high heat until they begin to brown, about 2-3 minutes.
Add the Colombo Marsala Dry to the pan and increase the heat to high. Toss to coat the mushrooms well. Boil this down vigorously until the Marsala is nearly gone. What you will see remaining is the butter in the pan.
Turn off the heat, top with fresh thyme or sage, and serve at once.
Yield: Serves 4 as a side.