Sautéed Mushrooms
24 oz
mushrooms
1½ T unsalted
butter or non-dairy substitute
½ yellow
onion, sliced
4 cloves
garlic, minced
1 t seasoned
salt
½ t freshly
ground black pepper
2 T marsala
wine (optional)
Rinse
mushrooms and set aside. (I also like to
take the stem out of my mushrooms.) Melt
butter in a large skillet. Add onion and
sauté onion until starts to soften. Add
garlic and continue stirring until garlic starts to brown. Add mushrooms and sprinkle with salt and
pepper. Sauté until mushrooms become
tender and onion is translucent. Add
wine and stir over heat until most of the liquid absorbs.
Serves 6-8
Serves 6-8
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