Tony's Sauteed Mushrooms - Sliced mushrooms sautéed in olive oil, flavored with garlic, then finished with a splash of wine. Makes a wonderful side or topping to just about anything.
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Tony's Sauteed Mushrooms

Tony's Sauteed Mushrooms - Sliced mushrooms sautéed in olive oil, flavored with garlic, then finished with a splash of wine. Makes a wonderful side or topping to just about anything.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 - 6 servings
Author Natalie@thegeneticchef.com

Ingredients

  • ¼ cup extra virgin olive oil
  • 1 pound mushrooms - white button baby bella, crimini - sliced about 1/4" thick
  • 2 - 4 cloves garlic minced (I use 4 cloves because my family loves garlic)
  • 2 tablespoons lemon juice
  • ¼ cup wine - white Vermouth, Marsala, or red
  • 1 tablespoon flour - optional - don't add if making gluten free*
  • kosher salt
  • pepper

Instructions

  • In a skillet, add olive oil and garlic and turn the heat to medium high. When the garlic just starts to sizzle, shake the pan a little or stir to make sure garlic isn't sticking. Add the sliced mushrooms and sauté until mushrooms are all coated with oil and start to soften - about 2 - 3 minutes.
  • Stir in the lemon juice and sprinkle with some kosher salt and pepper. The mushrooms will absorb any liquid in the pan but don't worry, the mushrooms will start to release their liquid in a minute or two.
  • Sprinkle a tablespoon of flour and stir it in for a minute to cook off the raw taste. The flour will absorb the liquid in the pan. Keep stirring until the bottom of the pan starts to form a slight film from the flour - about a minute or two.
  • Add the wine. The sauce will immediately start to thicken coating the mushrooms in the wine sauce. Cook for a minute or two and that’s it, you are done.

Notes

If you have a gluten issue or are on a diet where flour isn't allowed, don't add flour. Instead, add wine and stir to coat for a minute or two. Serve.