Flavorful mushrooms for steak or quesadillas, or to devour all on their own.
I’m doing a little happy dance in my head just thinking about them.
Here’s the trick with cooking most mushrooms,dry saute them first.
Elise Bauer
The mushrooms will release their water, which will then boil away, concentrating the mushroom flavor.
Then you add the fat, and whatever seasonings you want.
Put all the mushrooms in the hot pan and stir the mushrooms.
Reduce the heat to medium-high.
You may hear the mushrooms squeak.
Just when you think the mushrooms may start burning, they will begin to give up their moisture.
Water will seem to just seep out of the mushrooms.
Stir so that the mushrooms are coated with their own sauce, and sprinkle salt over them.
Add a pinch of thyme.
Add the marsala wine 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 and serve at once.
