Garlic and White Wine Mushrooms
Mushrooms permeated with white wine and garlic makes an appetizer that's easy to enjoy. Make sure the edges of the mushrooms are tinged and browned to add to the texture and taste. I''ve added more wine for better flavour for this recipe, taken from Delish.com. It takes about 1/2 hour to prepare and is delicious with either a bread or cracker base. Adjust the seasonings according to your preference.
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Serves: 4-6
Time: 20 minutes
Ingredients
4 tablespoons unsalted butter
1 tablespoon olive oil
1/2 an onion or 1-2 shallots, chopped
1 pound (500 g) Cremini mushrooms, chopped if they are large or button mushrooms, left intact
1/4 - 1/2 cups dry white wine
1 teaspoon fresh thyme leaves, chopped or 3/4 teaspoon dried thyme
2 tablespoons chopped fresh parsley (optional)
4 cloves garlic, minced
Salt and pepper to taste
Method
Heat the butter and oil in a large pan or skillet over medium-high heat.
Sauté the onion until softened (about 3 minutes).
Add the mushrooms and cook for about 4-5 minutes or until golden and crispy on the edges.
Pour in the wine and cook on medium-high for 2 - 5 minutes, to reduce nearly completely.
Stir in thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
Season generously with salt and pepper.
Sprinkle with remaining parsley and serve warm or at room temperature.
Mushrooms permeated with white wine and garlic makes an appetizer that's easy to enjoy. Make sure the edges of the mushrooms are tinged and browned to add to the texture and taste. I''ve added more wine for better flavour for this recipe, taken from Delish.com. It takes about 1/2 hour to prepare and is delicious with either a bread or cracker base. Adjust the seasonings according to your preference.
Here are more Appetizer options.
Serves: 4-6
Time: 20 minutes
Ingredients
4 tablespoons unsalted butter
1 tablespoon olive oil
1/2 an onion or 1-2 shallots, chopped
1 pound (500 g) Cremini mushrooms, chopped if they are large or button mushrooms, left intact
1/4 - 1/2 cups dry white wine
1 teaspoon fresh thyme leaves, chopped or 3/4 teaspoon dried thyme
2 tablespoons chopped fresh parsley (optional)
4 cloves garlic, minced
Salt and pepper to taste
Method
Heat the butter and oil in a large pan or skillet over medium-high heat.
Sauté the onion until softened (about 3 minutes).
Add the mushrooms and cook for about 4-5 minutes or until golden and crispy on the edges.
Pour in the wine and cook on medium-high for 2 - 5 minutes, to reduce nearly completely.
Stir in thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
Season generously with salt and pepper.
Sprinkle with remaining parsley and serve warm or at room temperature.