I am a huge fan of mushrooms, I will eat them raw with some dip on a vegetable platter anytime. I absolutely love cooking them, they cook up beautifully and release their earthiness and subtle sweetness, which really compliments meat and pasta dishes.

 

Mushrooms are not only a culinary gem, but a healthy plus to your diet. Mushrooms increase vitamin D intake, are filled with antioxidants, promote immune function, and aid in your metabolism. Go mushrooms!

Now, how do we prepare them to please your palate? Easy. My personal favorite is a simple yet elegant red wine and mushroom sauce that is versatile enough to be tossed with penne, or to top a pan seared pork.

 

 

What you need:

  • 8 oz pkg. mushrooms, sliced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2-3 tbsps olive oil
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup red wine
  • 1 tsp each oregano and rosemary
  • salt and papper

Begin by adding olive oil and onions to a skillet on medium-high. Cook onions until translucent. Add mushrooms, garlic, and butter. Reduce heat to medium. Cook on medium until mushrooms start to shrink. Add flour, stir to combine. When flour is well incorporated, deglaze with wine. Stir. Let simmer until sauce gradually starts to boil, and reduce. Add herbs and salt and pepper.

Option 1: serve with steak or pork

Option 2: serve tossed with pasta and sprinkle on parmesan cheese


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