White Wine Sautéed Mushrooms
Foto: Gimme Some Oven — Ali
Bahan-bahan
- 2 tablespoons unsalted butter, divided
- 1 tablespoon olive oil, divided
- 2 pounds baby bella mushrooms, quartered
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 1/2 teaspoon crushed red pepper flakes
- fine sea salt and freshly-ground black pepper
- 1/2 cup dry white wine
- optional: freshly-grated Parmesan cheese, for topping
Langkah-langkah
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Melt half of the butter and olive oil in a large sauté pan over medium-high heat. Add half of the mushrooms and cook, flipping occasionally, until browned. Transfer the cooked mushrooms to a clean plate and set aside. Repeat with the remaining butter, olive oil and mushrooms, cooking until browned.
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Return the previously cooked mushrooms to the pan, along with the garlic, thyme and red pepper flakes. Season the entire mixture generously with salt and pepper. Cook for 2-3 minutes, stirring occasionally, until the garlic is fragrant.
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Add the white wine and stir to combine. Cook for 2-3 additional minutes, stirring occasionally, until the wine has reduced by about half. Taste and season with additional salt and pepper if needed.
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Serve. Serve warm, topped with a sprinkling of freshly-grated Parmesan and an extra twist of black pepper, and enjoy!
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