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1
Melt butter in skillet over medium heat until just foaming.
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2
Dump in the mushrooms and stir.
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3
Add salt and pepper (this will draw the moisture out of the mushrooms and create some liquid to help them cook).
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4
Cook on medium or medium low for about 15 minutes until this liquid evaporates.
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5
Add garlic and marsala and let simmer for another 5 -7 minutes until marsala cooks down.
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6
Add chicken stock and simmer for 2 3 minutes, then add cream.
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7
This will start smelling heavenly about this point .
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8
.
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9
.
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10
Simmer for another 3 minutes or so until the sauce thickens a bit.
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11
Stir in 1/2 of the thyme.
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12
If the liquid is not thickening up to your liking, sprinkle in a little Wondra flour (specially formulated flour to mix in well with soups and gravies you can find it in a shaker canister on the baking aisle at your supermarket).
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13
When sauce has thickened a bit, serve mushrooms over garlic bread or over bowtie pasta.
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14
Garnish with the remaining thyme.
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15
We had it over mini bowtie pasta and it was the perfect amount for our family of 4 (2 adults and 2 children).
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16
Would also be great served on mini-garlic bread slices (crostinis) and served as appetizers!
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17
Fabulous!
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18
To prepare the garlic bread: Slice French bread into thin slices and toast.
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19
Take a mashed and peeled clove of garlic and rub it all over the bread.
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20
Voila!
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21
Garlic bread!
