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Garlic-Herb Sauteed Mushrooms
Where are our MUSHROOM LOVERS at?!
The older (wiser) I get – the more I absolutely LOVE mushrooms…anyone else? This is a VERY GOOD thing because mushrooms are LOADED with nutritional benefits.
This recipe is equally great alongside a quick weeknight dinner, OR as a delicious side dish for a special holiday meal. They stay great in the fridge for 2-3 days, so throw some of these sautéed mushrooms in your meal prep too!
If you do not have wine on hand, you may substitute wine for chicken, beef, or vegetable broth.
The wine really adds rich flavor.
All of the alcohol will cook out of your final soup, so no worries there.
Do not use “cooking wine” as most of those have an astringent taste.
For best results, use a decent to a nicer bottle of wine that one would actually drink because this will produce the very best flavor.
- 1 Tbsp olive oil
- 1 lb small button mushrooms, cleaned
- 2 Tbsps clarified butter or ghee
- 1 onion, chopped
- 4 fresh cloves garlic, pressed
- 1/2 cup white wine or broth
- small bunch of parsley, chopped
- small bunch of dill weed, chopped
- small bunch of oregano, chopped
- sea salt and ground pepper, to taste
Heat your oil in a large skillet over medium-high heat.
Add in the mushrooms and cook, undisturbed, for 2-3 minutes.
Add in the butter, and once melted stir in your onion and garlic. Continue to cook for 2-3 minutes, stirring frequently.
Add in the wine or broth, and cook for about 2 minutes, or until liquid reduces by half.
Stir in the herbs and season with sea salt and pepper to taste.
Remove from heat and enjoy immediately!