SAUTEED ROSEMARY MUSHROOMS

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Sauteed Rosemary Mushrooms image

Make and share this Sauteed Rosemary Mushrooms recipe from Food.com.

Provided by CooksInHeels

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

2 -3 cups mushrooms, baby bella portabella, any kind you prefer
1 cup dry white wine or 1 cup sherry wine
3 sprigs fresh rosemary
1/4 cup chopped shallot
1 teaspoon garlic salt
1 teaspoon black pepper
1/4 cup margarine or 1/4 cup butter
2 -3 tablespoons olive oil

Steps:

  • Heat in a medium skillet olive oil and butter on medium heat.
  • Add sliced mushrooms, shallots and rosemary (keep rosemary on the twig for easy removal later).
  • Sprinkle mushrooms with seasonings and brown for approx 10 minutes, stirring occasionally.
  • Add wine and continue cooking on med-low heat until moisture is absorbed (about 10-15 minutes), stirring ocasionally.
  • Remove rosemary twigs and serve as a side dish.
  • Tips: If serving in a bowl, dress bowl with Italian or regular parsley for a more pleasing look. If serving with dinner a red wine use a Marsala cooking wine instead of white/Sherry.

*** Explore more Sauteed Rosemary Mushrooms Recipes »

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