Dana Treat – Treat Yourself

Stellar Side

Posted May 24, 2010

Mushrooms with White Wine
Dana Treat Original
Serves 2-4

Usually I rinse my mushrooms to clean them, but here you will want them as dry as possible.  Use a damp paper towel to wipe them off.  Either button or cremini mushrooms will work great here.

Olive oil
1 large garlic clove, smashed and peeled
1 pound mushrooms, wiped clean and stems trimmed
¼ cup dry white wine
Salt and freshly ground black pepper
2 tbsp. chopped fresh parsley

Heat a large skillet over medium-high heat.  Add just enough olive oil to coat the bottom.  Add the garlic and sauté, stirring often, until garlic just starts to turn brown, about 3 minutes.  Do not allow garlic to burn.  Discard garlic.

Add mushrooms to hot oil.  Give them a good toss, then allow them to sit undisturbed so they can sear a bit.  After about 4 minutes, turn each mushroom over so that the other side can sear.  Once the pan is very dry and the mushrooms are nice and brown, pour in the wine.  (If the mushrooms give off a lot of liquid during this process, allow that liquid to evaporate before adding the wine.)  Cook, stirring frequently, until the wine evaporates.  Turn off the heat and stir in the parsley and salt and pepper to taste.

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