But­ton Mush­rooms with Marsala, Thyme and Creme Fraiche

(serves four)

6 tbsps butter
2 cloves gar­lic, minced
1 shal­lot, minced
1 lb (1/2 kilo) but­ton mushrooms
hand­ful fresh thyme leaves
good splash Marsala
1 cup half-fat creme fraiche, 2 tbsps reserved
hand­ful chopped flat-leaf parsley
sea salt and fresh-ground black pepper

Melt but­ter in a heavy skil­let and add the gar­lic, shal­lot and mush­rooms on medi­um heat. Toss and turn until mush­rooms are slight­ly browned and the whole mix­ture siz­zles nice­ly. Add thyme leaves and Marsala and cook until a thick, but mea­gre sauce devel­ops. Add all but 2 tbsps of creme fraiche and stir well until mixed and saucy.

Just before serv­ing, stir in the final 2 tbsps of creme fraiche, turn­ing heat up, and then toss with pars­ley and sea­son. Perfect.