Serves 6 as tapas or appetizers
Ingredients
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.
I served this as a Bruschetta with great homemade toasted bread. It is a no-knead bread from the Sullivan Street Bakery.
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