Menu
Search
Menu
Close

Sautéed Mushrooms with Shallot and Thyme

Published January 2019

Why This Recipe Works

Sautéing mushrooms the usual way means piling them in a skillet slicked with a couple of tablespoons of oil and waiting patiently for them to release their moisture, which then must evaporate before the mushrooms can brown. Instead, we accelerate the process by adding a small amount of water to the pan and steaming the mushrooms, which allows them to release their moisture more quickly. The added benefit of steaming them is that the collapsed mushrooms won't absorb much oil; in fact, ½ teaspoon of oil was enough to prevent sticking and encourage browning. And because we used so little fat to sauté the mushrooms, we were able to sauce them with a butter-based reduction without making them overly rich. Adding broth to the sauce and simmering the mixture ensured that the butter emulsified, creating a flavorful glaze that clung well to the mushrooms.

Ingredients

Print Shopping List

1 ¼ pounds mushrooms
¼ cup water
½ teaspoon vegetable oil
1 tablespoon unsalted butter
1 shallot, minced
1 tablespoon minced fresh thyme
¼ teaspoon table salt
¼ teaspoon pepper
¼ cup dry Marsala
½ cup chicken broth
Nutritional Information

NUTRITIONAL INFORMATION

Per Serving (Serves 4)

  • Calories 96
  • Cholesterol 8 mg
  • Fat 4 g
  • Sodium 198 mg
  • Saturated 2 g
  • Carbs 9 g
  • Trans 0 g
  • Dietary Fiber 2 g
  • Monounsaturated 1 g
  • Sugar 4 g
  • Polyunsaturated 0 g
  • Protein 5 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

From The Shop

Instructions

Serves 4

Use a single variety of mushroom or a combination. Stem and halve portobello mushrooms and ½-inch pieces. Trim white or cremini mushrooms; quarter them if large or medium or halve them if small. Tear trimmed oyster mushrooms into 1- to 1½-inch pieces. Stem shiitake mushrooms; quarter large caps and halve small caps. Cut trimmed maitake (hen-of-the-woods) mushrooms into 1- to 1½-inch pieces. You can substitute vegetable broth for the chicken broth, if desired.

Total Time: 35 minutes

1. Cook mushrooms and water in 12-inch nonstick skillet over high heat, stirring occasionally, until skillet is almost dry and mushrooms begin to sizzle, 4 to 8 minutes. Reduce heat to medium-high. Add oil and toss until mushrooms are evenly coated. Continue to cook, stirring occasionally, until mushrooms are well browned, 4 to 8 minutes longer. Reduce heat to medium.

2. Push mushrooms to sides of skillet. Add butter to center. When butter has melted, add shallot, thyme, salt, and pepper to center and cook, stirring constantly, until aromatic, about 30 seconds. Add Marsala and stir mixture into mushrooms. Cook, stirring occasionally, until liquid has evaporated, 2 to 3 minutes. Add broth and cook, stirring occasionally, until glaze is reduced by half, 2 to 3 minutes. Season with salt and pepper to taste, and serve.

Share photos, tips, and questions about Sautéed Mushrooms with Shallot and Thyme with fellow fans!

0 Comments
Try All-Access Membership to Unlock the Comments
Don't miss the conversation. Our test cooks and editors jump in to answer your questions, and our members are curious, opinionated, and respectful.
Membership includes instant access to everything on our sites:
  • 10,000+ foolproof recipes and why they work
  • Taste Tests of supermarket ingredients
  • Equipment Reviews save you money and time
  • Videos including full episodes and clips
  • Live Q&A with Test Kitchen experts
Start Free Trial
JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.