This is a great fall and winter recipe for vegetarians and meat eaters alike. A medley of mushrooms is braised with garlic and white wine until tender. It’s so good you won’t even miss the meat!
Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes
- 2 tablespoons olive oil
- 2 cups cremini mushrooms, sliced
- 1 cup trumpet mushrooms, sliced
- 1 cup oyster mushrooms, sliced
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 cloves garlic, finely chopped
- 3/4 cup white wine
- 2 tablespoons butter
- 2 tablespoons parsley, chopped
In a large frying pan, heat the olive oil over medium-high heat. Add the sliced mushrooms in a single layer to the pan and sear until golden brown. It is important to lay the mushrooms in a single layer so that they don’t all steam together. Work in batches to sear the rest of the mushrooms, placing the seared mushrooms on a plate in between batches. If necessary, add more olive oil between batches.
Return all the mushrooms to the pan. Add the salt and pepper and garlic and cook for 2-3 minutes, or until the garlic has softened and begins to turn golden. Add the wine to the pan, scraping any browned bits off the bottom of the pan with a wooden spoon. Let the wine reduce by 1/3, about 3-4 minutes. Turn the heat down to medium, add the butter, and mix until incorporated. Transfer the mushrooms to individual plates or a serving plate and garnish with the chopped parsley. Serve immediately.