 | | Directions |
- Place 2 tablespoons of oil and 1 tablespoon of butter in skillet of medium heat.
- Add garlic and cook just until it starts to color. (3-5 minutes)
- Add mushrooms, rosemary, salt and pepper to pan and sauté until lightly browned 8-10 minutes.
- Add wine and cook until approximately 1/3 cup of liquid remains in pan. (5-10 minutes)
- Remove from heat and toss with remaining 2 tablespoons butter.
- Stir gently until butter is melted.
- Serve hot over steak or as a side dish.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Container: skillet
Servings: 8
|  | | Ingredients | | - | | 2 tablespoons olive oil |
| - | | 3 tablespoons unsalted butter - divided |
| - | | 6 cloves garlic - peeled, slightly crushed |
| - | | 16 ounces white mushrooms - washed, sliced |
| - | | 8 pounds baby bella mushrooms - washed, sliced |
| - | | 1 tablespoon fresh rosemary - minced |
| - | | 3/4 teaspoon kosher salt or to taste |
| - | | 1/2 teaspoon fresh ground black pepper |
| - | | 3/4 cup dry red wine |
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