s Wild Mushrooms With Thyme and Marsala s   



Yields: 6 Servings

Ingredients

1 cup whipping cream
2 large shallots chopped
1 1/2 pounds Assorted Wild Mushrooms (such as Stemmed Shiitake, cut into 3/4-inch pieces
1/2 cup dry Marsala
1 teaspoon Chopped Fresh Thyme
Fresh Thyme Sprigs


 
Instructions
 Boil cream and shallots in heavy large pot over medium-high heat 2 minutes.

Add mushrooms and 1/4 cup Marsala. Reduce heat to medium and simmer until mushrooms are evenly coated, stirring occasionally, about 2 minutes.

Add remaining 1/4 cup Marsala to mushrooms. Simmer until mushrooms are tender and sauce thickens enough to coat back of spoon, stirring occasionally, about 6 minutes.

Stir in chopped thyme. Simmer until flavors blend, about 1 minute.

Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cool, cover and refrigerate. Rewarm over low heat.) Transfer to serving bowl. Garnish with thyme sprigs.

Per Serving (excluding unknown items): 139 Calories; 15g Fat (92.7% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 54mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 3 Fat.

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http://www.epicurious.com/run/recipe/view?id=10583

Cuisine :       

Main Ingredient :  

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Nutrition Facts
Serving Size: 1 serving
Servings Per Recipe: 6
Amount Per Serving
Calories:  0
Calories from fat: n/a

% Daily Value*
Total Fat   0g 0%
     Saturated Fat  0g 0%
Cholesterol   0mg 0%
Sodium   0mg 0%
Total Carbo    0g 0%
     Dietary Fiber   0g 0%
     Sugars    0g  
Protein   0g  
Vitamin A       0% Vitamin C     0%
Calcium         0% Iron      0%
*Percent Daily Values are based on a 2,000 calorie diet.  Your daily values may be higher or lower depending upon your caloric intake.

Note:  The numbers in this chart are derived directly from data entered by you, the user.  Their accuracy critically depends upon proper linking of ingredient items to USDA ingredient elements.  Use at your own risk; we take no responsibility for their accuracy.  Consumers with medical issues should always consult a licensed nutritionist.