1. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring occasionally, until mushrooms release liquid, about 5 minutes. Increase heat to high and cook, stirring occasionally, until liquid has completely evaporated, about 8 minutes longer. Add butter, reduce heat to medium, and continue to cook, stirring once every minute, until mushrooms are dark brown, about 8 minutes longer.

2. Add shallot and thyme and cook until softened, about 3 minutes. Add Marsala and cook until liquid has evaporated, about 2 minutes. Season with salt and pepper to taste; serve.

Serves 4