Delicious and versatile describe these mushrooms. They pair well with a piece of protein or over a mound of rice, quinoa or polenta. I often reserve 1/4 cup for an omelette the next morning.
1 1/2 lbs button or baby bella mushrooms- washed and sliced
2 tbsp olive oil
1/4 cup dry red wine
2 garlic cloves-minced or pressed
1/8 tsp thyme
1/8 tsp pepper
1/2 tsp salt
Heat oil in skillet and add all ingredients except the garlic. Sauté on medium-high heat until most of the liquid is reduced and mushrooms are soft, then add the garlic and sauté until liquid is completely reduced.
You can make this recipe one day in advance and refrigerate.