Sauteed Rosemary Mushrooms

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 -3 cups mushrooms, baby bella portabella, any kind you prefer
• 1 cup dry wine or 1 cup sherry wine
• 3 sprigs fresh rosemary
• 1/4 cup chopped shallot
• 1 teaspoon garlic salt
• 1 teaspoon black pepper
• 1/4 cup margarine or 1/4 cup butter
• 2 -3 tablespoons olive oil

Recipe

• 1 heat in a medium skillet olive oil and butter on medium heat.
• 2 add sliced mushrooms, shallots and rosemary (keep rosemary on the twig for easy removal later).
• 3 sprinkle mushrooms with seasonings and brown for approx 10 minutes, stirring occasionally.
• 4 add wine and continue cooking on med-low heat until moisture is absorbed (about 10-15 minutes), stirring ocasionally.
• 5 remove rosemary twigs and serve as a side dish.
• 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 /sherry.