By popular request. I first made this in the last century for an outing at Little Basin with fellow HP-ers, and it was a big hit. It is a tasty and elegant side dish.

  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 6 large cloves garlic, flattened
  • 1 1/4 pound large mushrooms, halved or quartered if very large
  • 1 cup dry white wine
  • Salt
  • Pepper
  • Chopped Italian parsley

Melt butter with oil in a large heavy skilled over medium-high heat. Add garlic until beginning to brown, about 2 minutes. Remove the garlic and discard.

Add mushrooms and saute until brown and juices evaporate, about 15 minutes.

Add wine and simmer until reduced to glaze on mushrooms, stirring occasionally, about 10 minutes.

Season with salt and pepper, sprinkle with parsley, and serve.

Servings: 6

Credits: Bon Appétit, May 1995, via epicurious.com


Published 4/23/2013. Last updated 4/30/2016

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