SAUTÉED MUSHROOMS WITH GREMOLATA
Steps:
- This dish is extremely versatile and works well with meaty wild mushrooms or cultivated ones. Serve on Bruschetta for dinner or use the mushrooms as a pizza topping. Pairs well with Monthaven 2008 Chardonnay. 2 tablespoons extra virgin olive oil 1 pound cultivated or wild mushrooms (such as shitake, chanterelles, or oyster mushrooms, or a combination) trimmed and quartered if small, thickly sliced if large. Salt 2 tablespoons of Monthaven Chardonnay Freshly ground black pepper Heat a large, heavy non-stick skillet over medium-high heat. Add 1 tablespoon of the olive oil, and when it's hot, add the mushrooms. Sear the mushrooms, stirring with a wooden spoon or tossing in the pan, until they are lightly browned and begin to exude their juices. Add salt to taste, and the wine, and continue to cook, stirring or tossing the mushrooms in the pan, until the wine has just about evaporated and the mushrooms are glazed, 5 to 10 minutes. Add the remaining 1 tablespoon oil, pepper to taste, and the gremolata. Cook, stirring, until fragrant, about 1 more minute. Taste and adjust salt. Serve hot. Advance Preparation: You can make this recipe through Step 1 hours in advance. Reheat over medium-high heat and proceed with Step 2. GREMOLATA Makes about ¼ cup Do not make more than 1 to 2 hours ahead because the garlic will become very pungent This classic Italian seasoning - a mixture of minced garlic, parsley and lemon zest - is wonderful with pasta, with roasted and grilled vegetables, and especially with pan-cooked mushrooms. 1 to 2 garlic cloves (to taste), finely minced ¼ cup finely minced fresh flat-leaf parsley 2 teaspoons grated lemon zest Toss together all ingredients. Add to dishes shortly before serving.
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Sandeep Yadav
[email protected]I'm not sure what I did wrong, but my mushrooms came out soggy.
Bradley Wheldon
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's always delicious.
Khan Bugti
[email protected]I love the combination of flavors in this dish. The mushrooms, garlic, and herbs are a perfect match.
Rescuearmor
[email protected]I'm not sure why, but my mushrooms always seem to stick to the pan.
MR vlogs
[email protected]I've made this recipe several times and it's always a hit with my guests.
Mouny roy
[email protected]I'm not a fan of the gremolata, but the mushrooms themselves were very good.
Ojifa Coushik
[email protected]This recipe is a great way to use up leftover mushrooms.
Juma Rahim
[email protected]I'm going to try this recipe with oyster mushrooms next time.
Young Bieber
[email protected]These mushrooms are the perfect side dish for any meal.
Amin Yt24m
[email protected]I love that this recipe is so versatile. I've used different types of mushrooms and herbs and it's always turned out great.
Vinamra GupTa
[email protected]I'm not sure what I did wrong, but my mushrooms turned out rubbery.
Its Devil OP
[email protected]I served these mushrooms over pasta and it was a delicious meal.
Sidra Danish
[email protected]I found that the mushrooms cooked best when I used a non-stick skillet.
Roline Nsanja
[email protected]The gremolata really makes this dish. I highly recommend using fresh herbs.
ayeeyo koris
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Collins Subzero
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this recipe.
Usman Azhar
[email protected]Delicious! I made this dish for a dinner party and everyone raved about it.
Maisie Cooper
[email protected]The mushrooms were a bit bland for my taste. Next time, I'll add some garlic and thyme to the butter.
Duaqueen33 Duaqueen33
[email protected]I love how easy this recipe is to make. I always have mushrooms on hand, so it's a great go-to dish when I'm short on time.
Zeeshan Mangi
[email protected]These mushrooms were incredible! The gremolata added a bright and herbaceous flavor that perfectly complemented the savory mushrooms. I served them over grilled chicken and they were a hit with the whole family.