8 oz baby bella mushrooms, thinly sliced
1 small onion, chopped
2 cups beef stock
Few sprigs thyme
2 tbsp marsala wine reduction (adams reserve-found in the spice isle at my local grocery store)
2 tbsp butter
Add a bit of olive oil to a cast iron skillet, when hot add onion and saute over med high heat for a few minutes til fragrant. Add mushrooms, cook until mushrooms have released their liquid and are starting to brown. Deglaze the pan with the stock and add the thyme. Cook over medium low until reduced to 1/3 or so of original volume. Stir in the reduction, coating the mushrooms well. Push all the mushrooms to one side of the pan and turn up the heat just a tad, tilt the pan so you have most of the sauce to one end. Add the butter and wisk til melted & combined with the beef reduction into a velvety sauce. Taste & add salt/pepper as needed. Serve the mushrooms & a good bit of sauce over a broiled steak cooked to your preference.
On the side we had steamed asparagus with butter & roasted garlic.
There I go, feeding the husband good again:)