Sauteed Rosemary Mushrooms Recipes

MUSHROOM SAUTé WITH ROSEMARY, GARLIC, AND RED WINE

Steps:

• Melt the butter in a large 12 inch skillet over medium heat.
• Add the mushrooms, garlic, and salt, and stir until the mushrooms absorb the butter.
• Sauté until the mushrooms cook down and all of the liquid they produce is mostly evaporated, about 10 minutes, stirring only occasionally.
• Add the red wine, and cook until it cooks off and evaporates, another 5 minutes.
• Toss the mushrooms with the rosemary. Taste and add additional salt and pepper to taste.

SAUTEED ROSEMARY MUSHROOMS

Steps:

• 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.