I had three tubs of mushrooms, so obviously I had no choice but to cook them. I was looking for a simple recipe that was quick and easy. This did the trick. The strongest flavor is the mushrooms. The white wine is a nice complement; it goes well with the mushrooms, but is nice and subtle.
If all you have in the house is some leftover red, don’t let it go to waste! This recipe would work with white or red, and the addition of freshly chopped herbs (parsley, basil, etc.) would enhance it further.
What you need:
- Knife
- Cutting Board
- Sauté Pan
- Spatula or Spoon
Ingredients:
- 16 oz Mushrooms
- 1/2 Cup White Wine
- 2 Tbsp Extra Virgin Olive Oil
- 3-4 Cloves Garlic
- 1 Tsp Dried Basil
- Freshly Ground Salt & Pepper
- If you have fresh herbs, I would definitely recommend chopping them for use in this recipe and omitting the dried basil. I didn’t have any, so dried was as good as it was going to get.
Instructions:
Clean and slice the mushrooms.
I sliced the mushrooms while watching Food Network. How fitting.
Mince the garlic
In the pan, combine the olive oil, garlic, and mushrooms over medium heat. Stir the mushrooms to distribute the olive oil. Cook for 1-3 minutes.
Add the wine. Let simmer a few minutes, until the mushrooms are soft.
White, red, pink, dry, sweet....what's your flavor?
Add the herbs. Salt and pepper to taste, I was pretty generous with both.
Let the mushrooms simmer in the wine, and season to taste. Simply add salt and pepper, or embellish with fresh or dried herbs.
College Cook! 