easter dinner: sauteed mushrooms

April 5, 2007 at 2:21 pm Leave a comment

Sauteed Mushrooms
(Serves 4)

You’ll Need:

  • 6 tablespoons extra virgin olive oil
  • 1-1/2 pounds whole small button mushrooms, cleaned
  • 3 tablespoons butter
  • Gray salt
  • 1 tablespoon minced garlic
  • 1-1/2 teaspoons fresh chopped thyme leaves
  • 2 tablespoons lemon juice
  • 1/2 cup white wine
  • 1 tablespoon chopped fresh Italian flat-leaf parsley

Here’s How:

  1. In a large skillet, heat the oil over high heat. Add the mushrooms. Do not move the mushrooms until they have caramelized on the bottom. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss them and continue to cook for about 5 minutes.

Recipe taken from NapaStyle.com

see full Easter Menu

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Entry filed under: cooking, easter.

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