White Wine Mushrooms
A handful of ingredients is all you need to create a truly elegant and robustly flavored dish that can act as a side or lovely topping for succulent steak. —Taste of Home Test Kitchen
Total TimePrep: 15 min. Cook: 30 min.
- 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.
Nutrition Facts2/3 cup: 200 calories, 16g fat (10g saturated fat), 40mg cholesterol, 214mg sodium, 8g carbohydrate (2g sugars, 2g fiber), 5g protein.
Originally published as Faux Escargot in Holiday & Celebrations Cookbook 2012
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