Ingredients
- 2 Tbsp olive oil
- 8 oz whole crimini mushrooms, stems removed
- 8 oz smaller fancy mushroom of choice, I used Beech mushrooms here
- salt and pepper as needed
- 6 garlic cloves, minced
- 1 cup dry white wine
- 2-3 Tbsp butter to finish
- minced parsley for garnish
Instructions
- In a large stainless steel pan over medium heat, add the olive oil. Once warm, add the whole mushroom caps and stir / sauté until they are roughly half way cooked. This takes around 4-5 minutes.
- Once those are half way cooked, stir in the smaller mushrooms. Sauté until they are golden and seared, around 5 minutes. Once they are golden, season with salt and pepper. The reason we wait to salt is because mushrooms have a lot of water content, and salting too early releases the water into the pan and makes them soggy.
- Stir in the garlic and sauté for another 2 minutes. Deglaze the pan with the white wine and bring up to a simmer.
- Reduce and simmer the wine until it is almost dry. At this point turn the heat off and stir in the butter to emulsify and make creamy.
- Taste for seasoning and add salt or pepper as needed. Serve and top with parsley, enjoy!
Image courtesy of YellowBlissRoad.com
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