Marsala Mushrooms & Peas

• 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

1. Heat large saute pan on medium heat with two tablespoons of olive oil. Add garlic and saute until garlic reaches golden brown color on both sides. Remove garlic and add shallots, thyme and mushrooms. Allow mushrooms to saute until all water (from mushrooms) has evaporated and mushrooms achieve brown color and shallots have softened and browned.
2. 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.
3. 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!

garlic, olive oil, shallots, mushrooms, sweet marsala, unsalted butter, frozen peas, salt, thyme, parsley

Taken from food52.com/recipes/31401-marsala-mushrooms-peas (may not work)