Step 1

Heat olive oil in a large skillet over medium-high. Once hot, add mushrooms and shallots; cook 7 to 8 minutes, stirring only occasionally, until soft and golden. Add garlic and thyme; cook 2 more minutes.

Step 2

Pour in marsala cooking wine and simmer mixture for 5 to 6 minutes, until the wine reduces by about two thirds.Stir in crème fraîche (or mascarpone) and season with salt and pepper. Continue cooking and stirring mixture until the marsala sauce is smooth and thickened.