Chardonnay Mushrooms

chardonnay-mushrooms-2

Similar to those served at Applebee’s Restaurant, these are quick to make and delicious! You can serve them on top of steaks or chops, fish or chicken – to add yummy flavor to your plate. And, I just learned that mushrooms are the ONLY vegetable that provides Vitamin D! So there’s another great reason to add them to your meal plans.

Serve the mushrooms promptly – they shouldn’t stand around long and get cold or they will spoil and cause tummy aches.Remember they are a wonderful “fungus among-us”!

Chardonnay Mushrooms

  • 1 lb. fresh mushrooms (white button or baby bellas)
  • 1 small onion, finely chopped (optional)
  • 1/2 c unsalted butter
  • 1/2 tsp. salt
  • 1/4 tsp. freshly ground black pepper (or pepper medley if you prefer)
  • 1/4 tsp. granulated or powdered garlic
  • 1/4 c Chardonnay
  • Chopped parsley – fresh or dried – optional

Wash mushrooms under cold, running water to remove any dirt and dry well. Cut into quarters.

Melt butter in heavy saucepan over low heat; add mushrooms (and onion if using) and season to taste with salt, pepper and garlic. Increase heat to medium and sauté, stirring frequently, until soft. Don’t let them get golden or brown. This should take 3 to 4 minutes. Turn off heat and pour Chardonnay over mushrooms; turn heat back on its lowest level and stir gently until most of the liquid has cooked down into a light sauce.

Serves 4.

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