Sauteed Rosemary Mushrooms

1. 1

   Heat in a medium skillet olive oil and butter on medium heat.

2. 2

   Add sliced mushrooms, shallots and rosemary (keep rosemary on the twig for easy removal later).

3. 3

   Sprinkle mushrooms with seasonings and brown for approx 10 minutes, stirring occasionally.

4. 4

   Add wine and continue cooking on med-low heat until moisture is absorbed (about 10-15 minutes), stirring ocasionally.

5. 5

   Remove rosemary twigs and serve as a side dish.

6. 6

   Tips: If serving in a bowl, dress bowl with Italian or regular parsley for a more pleasing look. If serving with dinner a red wine use a Marsala cooking wine instead of white/Sherry.

* Per serving · 4 servings · Values may vary.

No additional tips available.