cookware
1 | Preheat the stainless skillet to medium-high heat. Warm the oil and swirl to coat the skillet. |
2 | Add the mushrooms and cook until the mushrooms release their liquid, about 5 minutes. Stir occasionally. |
3 | Increase the heat to high and cook until the liquid has evaporated, about 8 minutes. |
4 | Add the butter, then reduce the heat to medium. Stir once per minute about about 8 minutes until the mushrooms are dark brown. |
5 | Add the shallot and thyme and cook for about 3 minutes. |
6 | Add the Marsala and cook for about 2 minutes until evaporated. Season to taste with salt and pepper. |