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Although the dish tastes great with the addition of dry white wine as the original recipe calls for, you can use marsala cooking wine instead but add a little more lemon juice to compensate for the sweetness of marsala and the mushrooms tastes great, too! Adapted from “Casual Cooking” by Michael Chiarello and found posted in Azerbaijan cooking site. I'm liking Azerbaijan more all the time.
- 3 tablespoons olive oil
- 10 ounces fresh button mushrooms (slice the big ones into thick slices and keep the small ones whole)
- 1 tablespoon unsalted butter
- sea salt & freshly ground black pepper
- 1⁄2 tablespoon minced garlic
- 1⁄2 teaspoon minced fresh thyme
- 2 teaspoons fresh lemon juice
- 1⁄4 cup dry white wine
- 1⁄2 tablespoon chopped fresh flat-leaf parsley (plus more to garnish)
- Heat a large skillet over high heat. Add the olive oil. When the oil is hot, sprinkle the mushrooms in a single layer. Don’t stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes. If necessary, drain the mushrooms in a sieve and discard the excess oil. Otherwise, keep the mushrooms in the skillet.
- If drained, returned the mushrooms to the skillet and add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, 2 to 3 minutes. Season with salt and pepper and add the garlic. Saute until the garlic is lightly browned, about 2 minutes.
- Add the thyme and lemon juice and cook until the liquid evaporates. Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce. Add the parsley, transfer to a warmed bowl and serve immediately.