I love it when you can walk through your local grocer or farmers market and instantly come up with a terrific side dish or an idea for a dinner entree (side dish in this instance). Lately I’ve been using mushrooms in my cooking and developing recipes where certain varieties serve as the main focus. From soups and stews to appetizers and pastas, they are as versatile ingredient as any other. Here, I’ve simply used a few ingredients to make a simple and quick to prepare side dish. You can even freeze it (once it’s cooled completely) and use it at a later date.
Satueed Mushrooms Recipe
1 10-ounce package cremini mushrooms (you can use any variety that you like)
4 tbsp unsalted butter
1 medium shallot, minced
1 garlic clove, minced
5 tbsp flat leaf parsley, finely chopped
3 tbsp dry white wine
Kosher salt and freshly ground black pepper
Heat butter in large skillet over medium heat. Add shallots and saute until translucent. Add garlic and saute one minute more. Add mushrooms and parsley stirring constantly. Add wine and reduce until almost all of the liquid is evaporated. Add salt and pepper to taste.