Big generous splash (not too little) of Marsala wine (no substitutes)
2 Tablespoons chopped parsley
Gather all ingredients in one place near the stove.
Clean the mushrooms with a clean damp cloth or damp paper towels, then chop them well.
Chop the parsley, then set aside.
Chop the garlic
Heat a large skillet over high heat and add butter, swirling pan, to distribute the butter. You can add just a drop of extra virgin olive oil to the butter, so there's less of a tendency to burn the butter. Or, just keep your eye on the pan.
6. When butter begins to sizzle, add the chopped mushrooms and cook, stirring, until lightly browned, 6 to 8 minutes.
7. To the mushrooms, add thyme and garlic, and stir to coat. Season with salt and black pepper and continue to saute for a minute more.
Add the marsala and stir.
Add the creme fraiche stir and let the mixture simmer for 2 to 3 minutes.
Have whatever you plan to spoon the mushrooms over, ready before you begin to cook the mushrooms.
So, now, spoon the marsala mushrooms over the warm veggie fritters, sprinkle some chopped parsley over the appetizer or side dish and serve right away.
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