Serve on bruschetta for dinner or use themushrooms as a pizza topping. It pairs well with Monthaven Chardonnay.
Recipe: Sauteed Mushrooms
2 tablespoons extra virgin olive oil
1 pound cultivated or wild mushrooms (shiitake, chanterellesor oyster mushrooms, or a combination) trimmed and quarteredif small, thickly sliced if large
2 tablespoons Monthaven Chardonnay
Freshly ground black pepper
Gremolata (see recipe below)
Serves: two as a main course, four as afirst course or side dish, or 12 as a topping for bruschetta.
Gremolata- This classic Mediterranean seasoning – a mixture of mincedgarlic, parsley and lemon zest – is wonderful with pasta, withroasted and grilled vegetables, and especially with pan-cookedmushrooms.
1 to 2 garlic cloves (to taste), finelyminced
1/4 cup finely minced fresh flat-leaf parsley
2 teaspoons grated lemon zest
Photo courtesy of Luca Trovato/ArtistRepInc.com
Recipe courtesy of Martha Rose Shulman,Mediterranean Harvest; through ARA Content.
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