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Categories:Viewed: 49 - Published at: 7 years ago
Ingredients
- 2 -3 cups mushrooms, baby bella portabella, any kind you prefer
- 1 cup dry white wine or 1 cup sherry wine
- 3 sprigs fresh rosemary
- 1/4 cup chopped shallot
- 1 teaspoon garlic salt
- 1 teaspoon black pepper
- 1/4 cup margarine or 1/4 cup butter
- 2 -3 tablespoons olive oil
Method
- Heat in a medium skillet olive oil and butter on medium heat.
- Add sliced mushrooms, shallots and rosemary (keep rosemary on the twig for easy removal later).
- Sprinkle mushrooms with seasonings and brown for approx 10 minutes, stirring occasionally.
- Add wine and continue cooking on med-low heat until moisture is absorbed (about 10-15 minutes), stirring ocasionally.
- Remove rosemary twigs and serve as a side dish.
- Tips: If serving in a bowl, dress bowl with Italian or regular parsley for a more pleasing look. If serving with dinner a red wine use a Marsala cooking wine instead of white/Sherry.
