Sesame & White Wine Sautéed Mushrooms

1. 1

   Preheat a large skillet or cast iron pan over medium heat.

2. 2

   Saute the garlic in sesame oil, briefly (for about 30 seconds or so), but don't let the garlic burn.

3. 3

   Add the mushrooms, some salt, and pepper to the pan, and cook for about five minutes or just until the mushrooms have released their liquids and are cooked through but still firm.

4. 4

   Add the Riesling and turn the heat up. Cook for a few more minutes, stirring often, until most of the liquid has reduced.

5. 5

   Taste for seasoning and add more salt and pepper, if needed.

6. 6

   To finish, sprinkle with the remaining sesame oil, some toasted sesame seeds, and a teaspoon of soy sauce or tamari. If you're allergic to soy like I am, try a few drops of coconut aminos instead. Serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.