Herbed Mushrooms in Wine

Robb and I LOVE having mushrooms as a side dish. We sautee them mostly – and sometimes we’ll keep it simple with a regular butter/shallot sautee…and sometimes we use this other mushroom recipe that we love. We like to use a mixture of mushrooms – white, portabella, oyster, maitake, etc….

But we were looking for something a smidge different that used a bit less butter but offered more taste.

Robb went onto AllRecipes.com and perused some recipes and found this gem! As soon as I looked at it I knew it would be great.

I didn’t know how great.

This mushroom side dish is DELICIOUS and so simple. I was able to use fresh herbs from the garden still (thank god they haven’t died yet). The wine tasted great with the shrooms, too! And the salt really pulls the flavor of the wine through.

Herbed Mushrooms in Wine

Ingredients:

• 1 tblsp olive oil
• 1 tblsp non-salted butter
• 1.5 pounds fresh mushrooms
• 1 tsp Italian seasoning (I used oregano and thyme and basil)
• ¼ cup dry white wine
• 2-3 cloves garlic
• Salt and pepper to taste
• 2 tblsp fresh chives or parsley

Directions:

1. Heat the oil in a skillet over medium heat. Place mushrooms in the skillet, season with Italian seasoning, and cook 10 minutes, stirring frequently.
2. Mix the wine and garlic into the skillet, and continue cooking until most of the wine has evaporated. Season with salt and pepper, and sprinkle with chives. Continue cooking 1 minute.

Tags: mushrooms, side dish, Vegetables, Wine