A delightful wine sauce turns these mushrooms into the perfect side dish at elegant dinners, but the easy preparation makes them a natural for weeknight suppers, too. Patty Kile of Elizabethtown, Pennsylvania shares the recipe.
- 1 pound whole fresh mushrooms
- 1 celery rib, chopped
- 2 green onions, thinly sliced
- 1 tablespoon butter
- 1/2 cup white wine or chicken broth
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Place mushrooms in an 8-in. square baking dish coated with cooking spray. In a nonstick skillet, saute celery and onions in butter until tender. Stir in the wine or broth, salt and pepper; heat through. Pour over mushrooms. Bake, uncovered, at 350° for 25-30 minutes or until mushrooms are tender, stirring several times. Yield: 6 servings.
Originally published as Baked Mushrooms in Light & Tasty August/September 2005, p27
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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