A splash of wine and a few other simple ingredients turn a pile of mushrooms into a delicious and elegant vegetable dish. It's healthy and low-calorie, too!
I like to use a combination of white and brown mushrooms. However, you can use all of one kind or the other, as you prefer.
1 pound white or brown (crimini) mushrooms, or a combination
3 tablespoons extra virgin olive oil
1 small shallot, minced
1 small clove garlic, minced
Generous pinch of dried thyme leaves
1/2 cup dry white wine
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley), divided
Salt and freshly ground black pepper to taste
Clean the mushrooms. Cut larger mushrooms into quarters and cut smaller mushrooms in half. Set aside.
Heat the olive oil in a large skillet over medium to medium-low heat. Add the shallot and garlic, and saute for 1-2 minutes, until soft and fragrant. Do not let the shallot or garlic burn.
Add the mushrooms to the skillet, along with the thyme, 1/2 tablespoon of the parsley, and salt and pepper to taste. Saute until the mushrooms are lightly golden, approximately 6-8 minutes.
Add the white wine, along with additional salt and pepper as needed. Raise heat to medium-high, and saute until most of the wine has evaporated.
Sprinkle with the remaining parsley, and serve.
-- 4 servings