Red Wine and Garlic Mushrooms

Red Wine and Garlic Mushrooms
161I recently hosted some friends for dinner. The entrée was Italian Sausage Stuffed Peppers, but I needed a side dish to go with the peppers, crusty bread, and salad. My sister suggested sautéed mushrooms (and featured this recipe on her yummy blog). I didn’t have soy sauce or balsamic on me, so I altered the recipe a bit to fit with what I had on hand.

Here’s how I prepared mine:
2T butter
1 T olive oil
3 cloves garlic, minced
1/4 C red wine
2 containers of mushrooms (button/cremini are best)
2T lemon juice
2T chopped parsley
S & P, to taste

Over medium heat, melt butter and olive oil.
Once the pan is hot, add 3 cloves of minced garlic.
Once the garlic has browned, add red wine. (The pan may splatter a bit and create some smoke.)
Add in mushrooms. Cover with lid and cook over med-low heat for 15 minutes.
Remove lid, season with salt and pepper, and continue to cook for 5-8 minutes.
Remove from heat and add in lemon juice and parsley.
Serve immediately.

What’s your favorite way to use mushrooms as a side dish? I’d love to hear!


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