Posts Tagged ‘Mushroom Masters’

Mushroom Wellington

Yield: 3-4 servings

Ingredients

6 portabella mushrooms, stalks trimmed and cleaned
3 onions, peeled and chopped
2 tablespoons of olive oil
2 tablespoons of butter
100g of baby spinach
4 sprigs of thyme
1 sheet of frozen puff pastry, partially thawed
1 egg, beaten
1 tablespoon of dijon mustard
salt and pepper to taste

Directions

1. Preheat the oven to 200 degrees Celsius (390 Fahrenheit) and place a large frying pan over a medium heat and add the olive oil. When the pan has come up to heat add the onion and reduce heat to low. Season with salt and pepper and cook for 15 to 20 minutes, stirring occasionally. When caramelised, remove the onions from the pan and set aside.

2. Return the pan to the heat and add the baby spinach and cook until wilted. Remove from the baby spinach from the pan and set aside.

3. Return the pan to the heat again and increase heat to medium. Add the butter and when the butter has melted and started to froth add the mushrooms, top side down, season with salt and pepper, and cook for a 5 minutes or until golden, before turning over. Once both sides have been browned remove from the heat and brush both sides of the mushrooms with the dijon mustard.

4. Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top. Spread the caramelised onions over the middle third of the pastry, making sure to leave 1 to 2cm at the edges. Top with half the baby spinach and then the mushrooms. Top the mushrooms with the remaining baby spinach.

5. Very carefully roll the pastry over the top of the mushroom mixture until you have a log. Tuck the edges under the pastry, ensuring the seam is facing the bottom.

6. Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash. Then place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for 10 minutes.

7. Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden.

Roasted Portobello Eggs Benedict

Swap bread for a meaty portabella mushroom to create a savory twist to the classic eggs benedict.

Yield: 4

Serving Size: 1 poached egg and 1 portabella cap

Ingredients

Roasted Portobello Mushrooms:

4 large portobello mushrooms, stemmed
2 tablespoons olive oil
salt, dash

Hollandaise Sauce:

½ cup butter
3 egg yolks
2 tablespoons lemon juice
¼ teaspoon salt, or to taste
hot water, as needed

Eggs

4 eggs
2 tbsp white vinegar
chives, for garnish (optional)

Directions

Preheat oven to 400 degrees.  Rub portobello mushroom caps with olive oil and sprinkle with salt.  Spread on a baking sheet, cap side up, and roast 15-20 minutes, or until tender.

To make hollandaise sauce, melt butter in a small saucepan over low heat. Place egg yolks, lemon juice and salt in blender, and blend for a few seconds on high.  Remove blender lid, and slowly pour in one third of the melted butter.  Replace lid and blend for a few seconds on high.  Remove lid and pour in another third of melted butter; blend.  Repeat with final third of melted butter.  Return to saucepan and keep warm with element on the lowest heat setting.  If hollandaise sauce is too thick, add some hot water, a tablespoon at a time, while whisking constantly until desired consistency is reached. Taste and adjust lemon juice and salt as needed.

Fill a large saucepan (9-inch minimum) with 2-3 inches of water.  Add vinegar.  Bring to a simmer over medium heat; reduce heat to low.  Crack eggs one at a time into a small dish, and gently slip them into the barely simmering water.  Cover the pan and cook about 4 minutes, till whites are cooked but yolks are still runny (you can test this by gently touching them – they should jiggle).  Remove eggs with a slotted spoon, and drain on paper towels.

To assemble, place one mushroom cap on each of 4 plates.  Top with a poached egg, and a spoonful of hollandaise sauce.  Garnish with chives, if desired.  Serve immediately.

Nutrition Facts:

Calories: 330; Total Fat: 30g; Saturated Fat: 14g; Cholesterol: 380mg; Sodium: 90mg; Protein: 19g; Total Carbohydrate: 5g; Dietary Fiber: 1g

Butter Roasted Mushroom Sandwich

Yield: 2

Ingredients

3 ½ ounces fresh chèvre
½ cup grated Parmesan
1 tablespoon minced parsley
1 ½ teaspoons minced chives
Grated zest from half a lemon
1 tablespoon butter
⅛ teaspoon dried chili flakes
3 ounces crimini, cleaned and trimmed, cut in halves or quarters, depending on size
3 ounces king oyster mushrooms, cleaned and trimmed, sliced lengthwise
3 ounces shiitake mushrooms, cleaned and trimmed, torn into rough pieces
Kosher salt and freshly-ground black pepper
1 medium shallot, minced
½ teaspoon fresh thyme leaves (about 3 sprigs worth, picked from their stems)
2 medium buns, split
½ cup loosely packed arugula leaves
Extra-virgin olive oil for drizzling
Juice from half a lemon

Directions

In a small bowl, combine the chèvre, all but 2 tablespoons of the Parmesan, the herbs and lemon zest. Mix lightly. Set aside.

In a large cast iron skillet over medium heat, melt the butter. Once the butter has bubbled, sprinkle in the dried chili, raise the heat to medium-high and add the mushrooms. Cook for 2 minutes, stirring often, then add the shallot and season with salt and lots of black pepper. Continue to sauté until the mushrooms are well-browned and most of their moisture has evaporated, around 6 minutes more. Remove from the heat, check for seasoning, and stir in the thyme. Set aside.

Divide the cheese mixture over the bottom halves of the buns. Sprinkle the reserved Parmesan over top, then place the open sandwiches (both the cheese sides and plain sides) under a hot broiler until the cheese is golden and the bread is toasted.

Meanwhile, toss the arugula with a pour of olive oil, some lemon juice and season with salt and pepper.

When the sandwiches are ready, pile half the mushrooms on one cheese toast. Drizzle over a few drops of olive oil, and lemon juice, if desired. Top with the arugula and the top piece of bread, pressing down lightly. Repeat with the second sandwich. Eat immediately.

Mushroom Breakfast Burrito

Start the morning with flavor: savory sautéed mushrooms, a creamy pile of light yellow egg fluff, beans and mashed avocado wrapped up in a whole wheat tortilla.

Yield: 4

Serving Size: 1 tortilla with 1 egg and 1 cup of vegetables

Preparation time: 10 minutes

Cooking time: 32 minutes

Ingredients

2 cups cherry tomatoes
4 tablespoons olive oil
2 tablespoons unsalted butter
2 cups white button mushrooms, quartered
2 cups Swiss brown mushrooms, quartered
2 garlic cloves, finely chopped
½ bunch flat leaf parsley, finely chopped
8 oz. canned kidney beans, drained
¼ teaspoon ground chilli powder
4 eggs
4 wholewheat tortillas
sour cream and mashed avocado, to serve

Directions

Preheat the oven to 180C/350F. Slice the cherry tomatoes in half and place, cut side up, on a baking tray lined with non-stick paper. Drizzle with one tablespoon of olive oil and bake on the top shelf for 20 minutes until softened and starting to brown at the edges. Set aside.

Make the mushrooms: Place a large frying pan or skillet over high heat on the stove top and melt one tablespoon of butter and two tablespoons of olive oil. Add the mushrooms and cook for 5 minutes, stirring occasionally until tender. Add the garlic and parsley and cook for 2 minutes more until fragrant. Season with salt and pepper, then set aside in a bowl and keep warm.

Make the salsa: Place the kidney beans and chilli powder into a small saucepan over medium heat. Stir until warmed through then add the cherry tomatoes and gently stir to combine. Set aside and keep warm.

Make the scrambled eggs: Wipe out the frying pan or skillet and melt the remaining tablespoon of butter and olive oil over medium heat. Crack the eggs into a bowl and whisk thoroughly. Season with salt and pepper and then pour into the pan and cook for 2 minutes or until done to your liking.

Assemble to serve: Place tortillas on serving plates. Top with some scrambled egg, then salsa, then mushrooms. Serve with sour cream and avocado on the side.

Nutrition Facts

Calories: 470; Total Fat: 28g; Saturated Fat: 8g; Cholesterol: 200mg; Sodium: 520mg; Protein: 19g; Total Carbohydrate: 40g; Dietary Fiber: 10g

Mushroom Wellington

Yield: 3-4 servings

Ingredients

6 portabella mushrooms, stalks trimmed and cleaned
3 onions, peeled and chopped
2 tablespoons of olive oil
2 tablespoons of butter
4 oz. baby spinach
4 sprigs of thyme
1 sheet of frozen puff pastry, partially thawed
1 egg, beaten
1 tablespoon of dijon mustard
salt and pepper to taste

Directions

1. Preheat the oven to 400 degrees and place a large frying pan over a medium heat and add the olive oil.  When the pan has come up to heat add the onion and reduce heat to low.  Season with salt and pepper and cook for 15 to 20 minutes, stirring occasionally.  When caramelised, remove the onions from the pan and set aside.

2. Return the pan to the heat and add the baby spinach and cook until wilted.  Remove from the baby spinach from the pan and set aside.

3. Return the pan to the heat again and increase heat to medium.  Add the butter and when the butter has melted and started to froth add the mushrooms, top side down, season with salt and pepper, and cook for a 5 minutes or until golden, before turning over.  Once both sides have been browned remove from the heat and brush both sides of the mushrooms with the dijon mustard.

4. Place a sheet of baking paper on the baking tray and then place the puff pastry sheet on top.  Spread the caramelised onions over the middle third of the pastry, making sure to leave 1 to 2cm at the edges.  Top with half the baby spinach and then the mushrooms.  Top the mushrooms with the remaining baby spinach.

5. Very carefully roll the pastry over the top of the mushroom mixture until you have a log.  Tuck the edges under the pastry, ensuring the seam is facing the bottom.

6.  Cut 2 holes in the middle of the pastry to allow steam to escape and very lightly coat with the egg wash.  Then place the pastry in the freezer for 10 minutes before repeating with another layer of egg wash and freezing the pastry for 10 minutes.

7.  Place the pastry back on the baking sheet and tray and place in the oven for 30 to 35 minutes, or until golden.

Mushroom and Kale Hash with Poached Eggs

Make a simple stir-fried “hash” of mushrooms, kale and potatoes, topped with poached eggs for a “meaty” vegetarian breakfast bursting with flavor.

Yield: 4 servings

Serving Size: 2 poached eggs and 2 cups vegetables

Ingredients

2 large potatoes, scrubbed (but not rubbed), peeled, and cut into ½-inch dice
½ large onion, chopped
2 cloves garlic
1 pound small crimini mushrooms (or “baby bellas,”)
1 large bunch kale, washed and chopped
olive oil for cooking
pinch each of dried basil, oregano and crushed chili peppers
about 4-5 sprigs fresh parsley, leaves chopped
salt and pepper to taste
8 large eggs, poached (or fried)

Directions

Bring a medium pot of water with about a teaspoon of salt to a boil. Add the potatoes and cook until just before completely done, about 10 minutes. Drain water.

Heat about 2 tablespoons olive oil in large frying pan. Add onions and garlic and cook over medium heat until soft. Add cooked potatoes, turn up heat and cook until potatoes are crisped and brown.

Add mushrooms, kale, herbs/spices, and more oil if needed. Stir-fry until cooked through, about another 10 minutes. Taste and season with salt and pepper.

Serve in individual bowls, each topped with 2 poached eggs. Sprinkle with pepper and chopped fresh parsley.

Nutrition Facts

Calories: 530; Total Fat: 49g; Saturated Fat: 27g; Cholesterol: 370mg; Sodium: 230mg; Protein: 19g; Total Carbohydrate: 21g; Dietary Fiber: 3g

Crispy, Crunchy Button Mushrooms and Roasted Sweet Potato Salad

Fragrant roasted sweet potatoes are severed along side crispy mushrooms in this delicious salad. A lemon vinaigrette adds a fresh pop of zest.

Yields: 4-6

Ingredients

Roast Sweet Potato

500grm sweet potato, roughly diced to 3cm pieces
15ml olive oil
2 garlic cloves, smashed
1tsp sea salt flakes
½ tsp cracked black pepper

Crispy Mushrooms

30grm Panko crumbs
30grm dukkah*
1tbsp sea salt flakes
½ tsp black cracked pepper
200grm button mushrooms
20grm flour
2 eggs, lightly whisked
300ml-500ml canola oil for frying

Lemon Vinaigrette

2tsp lemon juice
4tsp extra virgin olive oil
Pinch sea salt flakes
Pinch cracked black pepper

100grm Labne* and extra 30grm dukkah, 50grm rocket and 20grm coriander to serve

*dukkah is a nut and spice mix and labne is a creamy strained yoghurt.  Both can be purchased at gourmet grocers or see recipes below.

Directions

Preheat the oven to 200˚C.

For the roast sweet potato, toss the diced sweet potato with the olive oil, garlic and salt and pepper and place on a baking tray.  Roast in the oven for approximately 20mins or until golden and roasted.

For the crispy mushrooms, ground the dukkah to a fine crumb and combine with the Panko crumbs, salt and pepper.  Tip on to a plate.  Place the flour and eggs onto separate plates.  Firstly, coat the mushrooms in the flour, then dip to coat in the egg wash and then crumb in the Panko mixture.  Place onto a tray lined with baking paper.  Repeat with remaining mushrooms.

To fry the mushrooms, pour enough canola oil into the wok to fill it 2 inches deep.  Heat the oil to 175˚C.

In small batches of 5-6 mushrooms at a time, deep fry for 1-2mins or until golden and crispy.  Drain on absorbent paper.

For the lemon vinaigrette, place all ingredients into a jar and shake to combine.

To serve, scatter rocket on serving platter, top with sweet potato and crispy mushrooms, drizzle with lemon vinaigrette, dollop a spoonful of labne on top and sprinkle with the dukkah.

Labne

200grm Greek yoghurt

Line a sieve with a tea towel or muslin and sit over a bowl.  Pour in Greek yoghurt and strain for 4hours-overnight in the fridge.

Dukkah

100grm almonds
100grm pistachio
2tbsp coriander seeds
2tbsp cumin seeds
1tsp caraway seeds
5 peppercorns
2tbsp sesame seeds
1tbsp salt

Preheat oven to 180˚C.

Lightly roast almonds and pistachios on a baking tray for 7-10 mins or until lightly golden.  Set aside to cool.  Roughly chop

In a fry pan over a low heat, lightly toast all spices for 2-4mins or until fragrant.  Set aside to cool.  Pound spices in a mortar and pestle until finely ground.

Combine the chopped nuts, ground spices, sesame seeds and salt and stir to combine.

Mushroom and Caramelized Onion Tacos

This simple taco combines a medley of mushrooms seasoned with sweet Spanish paprika and blended with mounds of deeply caramelized onions, all garnished with a bit of Pecornino Romano cheese and creme fraiche.

Yield: 4

Ingredients

1 pound mixed crimini and button mushrooms
3 tablespoons butter
2 tablespoons olive oil
1 large yellow onion
½ teaspoon sweet Spanish paprika
3 cloves garlic
chopped Italian parsley
pinch sugar
freshly ground sea salt
freshly ground pepper
¼ cup crème fraiche or sour cream
1 cup grated Pecorino Romano cheese
12 6-inch corn tortillas

Directions

Melt 1 tablespoon butter with 1 tablespoon olive oil in a large skillet over medium high heat. Sauté mushrooms in batches until they are evenly browned, careful not to crowd the pan. In the meantime, slice the onion thinly crosswise. Transfer the mushrooms to a large bowl.

Heat the remaining butter and olive oil. Add onions and cook until they start to turn golden in colour. Add a pinch of sugar to help them caramelize. Sauté stirring occasionally until a deep golden brown. Add garlic and sauté for 2 minutes. Transfer onions and garlic to bowl with the mushrooms.

Add the sweet paprika, 3/4 cup cheese and some of the chopped parsley.  Add salt and pepper to taste and stir ingredients to incorporate.

Heat tortillas in the microwave in a loosely covered container in the microwave on high for 2 minutes, turning after 1 minute. Spoon mushroom and onion mixture and some of the crème fraiche into the middle of each tortilla. Serve on a platter garnished with remaining parsley and cheese.

Chicken, Mushroom and Tofu Dumplings

Incredibly simple to make, dumplings are one of the most versatile foods – you can serve them individually as an amuse-bouche, or heaped on a plate for everyone to share!

Servings: 10-20 dumplings

Ingredients

500g minced chicken breast
150g fresh shiitake mushrooms
350g fresh portabella mushrooms
100g firm tofu, drained and crumbled
4-5 spring onions, finely sliced
1 large egg
3 cloves garlic, minced
1cm piece of ginger, grated
1 tbsp corn starch
Salt and pepper, to taste
1 packet dumpling skins
1 large egg white, lightly whipped

Directions

Place the chicken mince, mushrooms and tofu into a food processor and blitz till combined but still chunky (alternatively, you can finely dice the mushroom by hand but this is very time consuming!)

Transfer the mixture to a bowl, then add all the remaining ingredients except for the dumpling skins, and combine till everything is evenly mixed in together.

Take a dumpling skin and place a teaspoon of filling in the centre. Dip your finger in the egg white and lightly run it around the edge of the wrapper, then fold the sides together – feel free to get a little creative and experiment with different dumpling shapes!

Once all the dumplings are made, they can be frozen on a tray in a single layer till needed. When they’re needed, heat a little olive oil in a non-stick frying pan then place the fresh or frozen dumplings in the frying pan to brown and crisp up the skin.

Once the dumpling skins are nice and crispy, pour water into the frying pan so there is a about a 1cm layer surrounding the dumplings, then put a tight-fitting lid on the pan and steam till the water has completely evaporated. This will ensure that the insides of the dumplings are completely cooked while retaining some of the lovely crispy dumpling skin.

Serve the dumplings individually or on a sharing plate with some soy sauce mixed with a little rice vinegar and a little chilli and garnish the dish with some freshly chopped spring onion.

Mushroom Walnut Pesto Tart

A luxurious tart recipe made with a homemade walnut and mushroom pesto and topped with caramelized onions and mushrooms, all on a flaky pastry.

Yields: 8-12 servings

Ingredients

For pesto:

2 garlic cloves
20 oz (~1.25 lb) sliced crimini mushrooms, divided
2/3 cup toasted chopped walnuts, divided
1/3 cup extra virgin olive oil
2 tbsp water
1 cup loosely packed fresh parsley
1 tbsp nutritional yeast (optional)
1/2-3/4 tsp kosher salt, to taste
Freshly ground black pepper, to taste

For tart:

7-8 Phyllo Pastry sheets
Extra virgin olive oil, for brushing sheets
1 red onion, sliced into long strands
Remaining crimini mushrooms
Fresh parsley, to garnish

Directions

Preheat oven to 350F. Line a large baking sheet with parchment paper. Thaw Phyllo dough according to package directions.

In a large skillet, sauté the sliced red onion in 2 tbsp olive oil over medium-low heat. Stir often for about 30 minutes. In another skillet, sauté the sliced mushrooms in 1-2 tsp olive oil for about 20 minutes or until the water cooks out.

With the food processor running, drop 2 peeled garlic cloves in and process until chopped. Add in 1 cup (saving the rest for the tart) sautéed mushrooms, olive oil, and water and process until smooth, scraping down the sides as necessary. Now add in the rest of the ingredients (using only 1/3 cup walnuts) and process until smooth. Stir in remaining 1/3 cup walnuts. Adjust seasonings to taste.

Place 1 sheet of Phyllo dough onto prepared baking sheet. Brush or spray on oil. Repeat for 7 layers. Carefully fold each side inward to form a crust. With a fork, poke lots of holes all over the phyllo to allow air to escape. You can also weigh it down with pie weights. Bake at 350F for about 18-20 mins until golden.

After cooling the phyllo for 5 mins, carefully spread on all of the pesto, top with the remaining mushrooms and onion. Garnish with fresh parsley leaves. Cut into squares and serve immediately.

Herb Stuffed Mushrooms

These vegetarian stuffed mushrooms are a perfect party appetizer or savory anytime snack.

Yield: Makes about 24 individual mushroom appetizers and serves 4-6 people

Serving Size: 4 Stuffed Mushrooms

Ingredients

1 (1 pound) package white button mushrooms
8 ounces goat cheese (or make my Homemade Goat Cheese)
¼ cup minced parsley
1 tablespoon minced chives
1 teaspoons minced garlic
¼ teaspoon celtic sea salt

Directions

Gently wipe mushrooms with a paper towel. Remove stems and place mushrooms on a parchment paper lined baking sheet.

Place goat cheese, parsley, chives, garlic and salt in a food processor. Process until mixture is well blended and tinted green. Scoop mixture 1 teaspoon at a time into mushrooms.

Bake mushrooms for 20-25 minutes at 350° until edges of goat cheese mixture are lightly browned. Cool and serve.

Nutrition Facts

Calories: 120; Total Fat: 8g; Saturated Fat: 6g; Cholesterol: 15mg; Sodium: 260mg; Protein: 8g; Carbohydrate: 3g; Dietary Fiber: 8g

You might also like:

Gluten Free Stuffed Mushrooms

Portabella Caesar Salad

Mushroom Bruschetta Bites

Portabella Halloumi Burger

Gluten Free Stuffed Mushrooms

Vegan Portabella Pizza

Marsala Mushroom Cream Sauce over Beer Braised Beef

Yields: 4-6

Head note: This recipe for Marsala Mushroom Cream Sauce over braised beef is the ultimate comfort food on a cool fall or winter day.  Perfect for serving any day of the week, this dinner is also fancy enough to serve guests.  Made with both button and crimini mushrooms, the Marsala Cream sauce is what makes this dish special.

Ingredients

Beer Braised Beef (recipe below)
Buttermilk Mashed Potatoes (recipe below)
Marsala Mushroom Cream Sauce (recipe below)
Fresh Thyme Sprigs (garnish)

Directions

This recipe is assembled in three parts.  The Beer Braised Beef, Buttermilk Mashed Potatoes, and the Marsala Mushroom Sauce.   Prepare the beer braised beef according to the recipe below.  Forty-five minutes before the beef is ready, prepare the buttermilk mashed potatoes.  Fifteen minutes before the beef is ready to come out of the oven, prepare the Marsala mushroom sauce.   To assemble this dish, scoop a generous scoop of mashed potatoes in a bowl or plate.  Take 1-2 pieces of the braised beef and place it on top of the mashed potatoes.  Spoon a few spoonfuls of the gravy from the pot over the beef.  Top off the beef with a few generous spoonfuls of the Marsala mushroom cream sauce.  Garnish with a fresh sprig of thyme before serving.

Beer Braised Beef

Ingredients

1 (2-1/2 pound) boneless beef chuck roast
Kosher salt and ground pepper
1/2 cup all-purpose flour
4 tablespoons vegetable oil
2 medium yellow onions, halved and sliced thinly
2 tablespoons balsamic vinegar
2 (12-ounces) bottles lager beef, like Budweiser
3 beef bouillon cubes
3 sprigs fresh thyme
1 6-inch sprig rosemary

Directions

Preheat the oven to 300 degrees F.  Cut the beef in large 2 or 3-inch chunks.  Season the beef generously with salt and pepper.  Place the beef in a ziplock bag and add the flour.  Seal the bag and shake the beef until each piece is dredged and coated in flour. Add three tablespoons vegetable oil to a large heavy duty pot and heat over medium-high heat.  Brown the beef on all sides, and then transfer to a plate.  Add the remaining tablespoon of vegetable oil to the pot and add the onions.  Cook the onions for 20 minutes until they are soft and slightly caramelized.  Stir in the balsamic vinegar, beer, and bouillon cubes.  Bring the mixture to boil, scraping up the brown bits from the bottom.  Add the beef and the juices from the plate back to the pot and give everything a good stir.  Cover the pot with a lid and place it in the oven for 2-1/2 hours.

Buttermilk Mashed Potatoes

Ingredients

2 pounds Yukon gold potatoes, washed and quartered
1/2 cup (1 stick) butter, sliced
3/4 cup buttermilk
salt and pepper

Directions

Bring a large pot of salted water to boil.  Add the potatoes and cook for 20 minutes until fork tender.  Carefully strain the potatoes and place them in a large bowl.  Add the butter and allow it to melt.  Stir in the buttermilk.  Using a potato masher, carefully mash the potatoes until creamy.  Season with salt and pepper

Marsala Mushroom Cream Sauce

Ingredients

2 tablespoons butter
2 tablespoons vegetable oil
8 ounces sliced crimini mushrooms
8 ounces sliced white button mushroom
3/4 cup Marsala wine
1/2 cup Heavy Cream
3 sprigs fresh thyme
salt and pepper

Directions

In a large skillet, heat the butter and oil over medium-high heat.  Once the butter is melted, add the mushrooms.  Sauté the mushrooms for 3-4 minutes until the mushrooms are barely cooked through.  Add the Marsala wine and cook for 5 minutes allowing the wine to slightly reduce.  Stir in the heavy cream and thyme.  Reduce the heat to medium and cook the mushroom sauce for 10 minutes, stirring occasionally.