Lily Walker
Course: Side Dish Cuisine: American Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes Calories: 127 kcal
Let’s get started!
– 3 tablespoons olive oil – 3 tablespoons butter – 1 pound button mushrooms sliced. – 1 tablespoon red cooking wine – 1 tablespoon teriyaki sauce or more to taste – 1 clove garlic thinly sliced – ¼ teaspoon garlic salt or to taste – freshly ground black pepper to taste
1. Rinse the white button mushrooms immediately or use a paper towel or moist kitchen cotton napkin to wipe them clean. Cut them into slices and place them aside. 2. In a skillet or frying pan over low heat, warm the extra virgin olive oil. Add the finely chopped garlic and cook for a few seconds, or until fragrant. Garlic should not be browned as this could produce an unpleasant taste.
3. Stir in the garlic and oil after adding the sliced mushrooms. 4. When necessary, add salt, paprika, and freshly ground black pepper. Pour in some white or red wine. Blend thoroughly. 5. Add the mushrooms and sauté over medium heat, stirring frequently. The mushrooms will first appear to be leaking a lot of water.
6. The water level will drop gradually. Sauté the mushrooms until the water evaporates and they take on a glossy appearance. Turn down the heat to low once the water has dried. 7. Give the sautéing procedure plenty of time. Make sure the mushrooms are thoroughly cooked to avoid any potential dyspepsia.
8. To taste, add one to three tablespoons of freshly chopped parsley. Stir and cook for one minute. If needed, adjust the seasonings by tasting them. 9. Serve with more parsley on top or grated cheese of your choosing.