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Author Notes: A simple side dish punched up with some marsala wine. The wine brings something extra to this quick veggie dish. Perfect with some grilled chicken or even at your holiday table as a healthy, light option. —Anna Francese Gass
Serves 4 to 6
- 2 cloves garlic, smashed
- 2 tablespoons olive oil
- 2 shallots, finely minced
- 16 ounces sliced mushrooms, button or baby bellas
- 1/2 cup sweet marsala wine or sherry
- 2 tablespoons unsalted butter
- 2 cups frozen peas
- salt & pepper, to taste
- 3 sprigs fresh thyme
- 3 tablespoons chopped parsley
- Heat large sauté pan on medium heat with two tablespoons of olive oil. Add garlic and sauté until garlic reaches golden brown color on both sides. Remove garlic and add shallots, thyme and mushrooms. Allow mushrooms to sauté until all water (from mushrooms) has evaporated and mushrooms achieve brown color and shallots have softened and browned.
- Once pan is dry and vegetables are golden brown, turn heat to high and add wine. Reduce heat to simmer and continue to cook until wine is reduced by half.
- When all ingredients are combined and peas have softened, add salt and pepper to taste. Fish out thyme sprigs (all thyme should have cooked into the dish, leaving just the stems). Once dish is removed from heat and add fresh parsley. Serve!