In a large pan over medium-high heat, heat 1 tablespoons butter. Add mushrooms and sauté, stirring often, for 2-3 minutes.
Add the garlic, sauté for 1 minute until softened.
Sprinkle in the thyme, salt, and pepper and cook for another 1-2 minutes, just until most of the water evaporates.
Add the remaining 2 tablespoons butter and continue to cook for 3-4 minutes until mushrooms have a nice dark brown glaze and are softened.
Add the Marsala wine, increase the heat to high, and bring to a boil. Continue to boil, stirring regularly, for 2-3 minutes, just until the liquid has cooked down. Remove from heat. Serve.
Video
Notes
Storage: Mushroom Marsala will keep in the fridge for up to 5 days in an airtight container. You ca also freeze it in a freezer or airtight container.