- 5 garlic cloves, minced
- 1/2 cup butter, divided
- 3/4 cup white wine
- 2 pounds halved baby portobello mushrooms
- 1/4 teaspoon salt
- 1/4 teaspoon coarsely ground pepper
- In a large skillet, cook garlic in 1/4 cup butter for 1-2 minutes. Stir in wine; add mushrooms. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until liquid is almost evaporated.
- Stir in salt, pepper and remaining butter; cook until butter is melted. Yield: 6 servings.
Originally published as White Wine Mushrooms in Taste of Home's Holiday & Celebrations Cookbook Annual 2012, p178
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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