Tuesday, March 8, 2011

Garlic Mushrooms in Wine Sauce

Today I tried a great recipe from whole foods, that was a super simple, whip right up appetizer. Fast and easy for impromptu entertaining. I love dishes that seem much fancier and impressive than they actually are.

Serves 6 as tapas or appetizers


3 tablespoons extra virgin olive oil
6 garlic cloves, minced (about 2 tablespoons)
1/4 teaspoon crushed red pepper (optional)
1 1/2 pounds mixed mushrooms (such as cremini and white), quartered (about 10 cups)
1/2 cup red wine
1/2 teaspoon salt
1/8 teaspoon ground black pepper
2 teaspoons fresh rosemary, chopped

Place olive oil, garlic and crushed red pepper in a large sauté pan over very low heat. Cook until garlic just begins to turn a light brown, then increase the heat to high and add mushrooms.

Sauté for 1 to 2 minutes, then add wine, salt and pepper. Cover and cook for about 2 minutes. Uncover, then cook for an additional 2 minutes. Top with chopped rosemary and serve.
I served this as a Bruschetta with great homemade toasted bread. It is a no-knead bread from the Sullivan Street Bakery.

Easy and beautiful!

No comments:

Post a Comment