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Button Mushrooms Braised in Red Wine, Garlic and Parsley

Makes 4 servings

 

1 tablespoon extra-virgin olive oil

1 tablespoon unsalted butter

4 large cloves garlic, peeled and crushed

2 – 8 ounce packages small button mushrooms, washed and drained

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup dry red wine

1 tablespoon minced fresh parsley

Freshly grated Grana Padano Parmesan cheese for garnish

 

Directions:  Put the oil and butter into a 10-inch skillet over medium high heat.  Add the garlic and cook until just starting to color.  Add the mushrooms, salt and pepper then sauté until they are lightly browned.  Add the wine and cook until 1/4 cup of liquid remains in the pan while stirring often.  Toss the mushrooms with the parsley and remove to a serving bowl.  Garnish with Parmesan cheese and serve hot as an appetizer with toasted bread.

 
 

  

emmy2

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