Serves 1
Directions
- 1Add oil to a pan over medium heat.
- 2Once the oil is hot, sauté 8 ounces of whole mushroom caps.
- 3Stir until they are about halfway cooked.
- 4Stir in 8 ounces of smaller mushrooms of choice.
- 5Do not salt until the mushrooms are browned.
- 6Once the mushrooms are golden, add some salt.
- 7Stir in garlic.
- 8Deglaze the pan with a cup of white wine.
- 9Bring the mixture to a simmer.
- 10Reduce the liquid until the pan is almost dry.
- 11Turn off the heat.
- 12Stir in a few tablespoons of butter.
Ingredients
- 2 tbsp olive oil
- 8 oz whole crimini mushrooms, stems removed
- 8 oz smaller fancy mushroom of choice (Beech mushrooms recommended)
- salt
- pepper
- 6 garlic cloves, minced
- 1 cup dry white wine
- 2 tbsp butter to finish
- minced parsley for garnish
Equipment
pan
Tips
- Do not salt the mushrooms until they are browned to avoid them becoming soggy and watery.
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