61.   Increase heat to high.

62.   Increase heat to medium-high and deglaze the pan with the wine.

63.   Increase heat.

64.   Increase the heat to high and boil until the liquid is reduced by half.

65.   Increase the heat to high and continue cooking, stirring constantly, until the sauce has thickened and reduced somewhat.

66.   Increase the heat to high under the mushrooms and stir in the Marsala.

67.   Increase the heat to medium and add the mushrooms, thyme and rosemary.

68.   Increase the heat under the skillet to medium.

69.   Increase the heat under the skillet to medium-high.

70.   Increase heat and bring to a boil.