Marsala mushrooms

Hold off on the coins but not the flavour with this no-meat dish!

Tablespoons unsalted butter

Ounces bella or cremini mushroom

Tablespoons shallots

Cloves garlic

1/3

Cup chicken broth

1/3

Cup dry marsala wine

1/3

Cup heavy cream

Teaspoons fresh thyme

Teaspoons fresh italian parsley

In a large skillet over medium-high heat, add in the butter until melted.
Add the mushrooms and cook until the mushrooms begin to brown, 3 to 4 minutes.
Add the shallots and garlic and cook for 1 to 2 minutes more until the shallots are softened.
Add the broth, Marsala, heavy cream, thyme, salt and pepper to the skillet and using a wooden spoon or a spatula, combine the mushrooms with the liquid.
Bring the liquid to a boil, then reduce the heat to medium and gently simmer the mushroom mixture until the sauce is reduced by about half and slightly thickened - Approximately 8-10 minutes.