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.

This is the beginning.
Add garlic in the last 5 minutes of sautéing.

2 Comments on Sautéed Mushrooms

  1. Rachel
    May 18, 2015 at 11:13 am (3 years ago)

    That looks very yummy. Do you have a substitute for dry red wine? I have all the ingredients except the wine on hand.

    • Sandra
      May 18, 2015 at 11:31 am (3 years ago)

      Rachel you can try beef or chicken stock along with a dribble of vinegar or non-alcoholic red wine.


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