SAUTEED MUSHROOMS WITH MARSALA WINE

16 oz. assorted mushrooms
4 TBS butter
ground pepper
fresh thyme
3-4 TBS Marsala wine
1/4 cup light cream

Brush dirt off mushrooms and slice.

In a large skillet, add 2 TBS butter. Cook over medium heat.  When butter is melted, add the mushrooms. Add a couple of sprigs of thyme, leaves stripped. Cook until mushrooms give up some of their liquid and are cooked, about 5 minutes. 
Remove the mushrooms from the pan.

Add Marsala and cream. Add a pinch of pepper. Cook until the liquid begins to just slowly simmer. Add butter and stir until melted. Add the mushrooms back into the pan and heat thoroughly.
Comments