Buttery Garlic Mushrooms
For many years my family wanted me to make Burgundy Mushrooms for Christmas dinner. This year I decided to try something different. They were so quick and easy to make and just delicious, according to my family. I’m not much of a mushroom eater. I will definitely be making these again. They were devoured. I wanted to give my daughter some prime rib to take home for later, but she wouldn’t take it because there were no more mushrooms to go with it.
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound cremini or button mushrooms
- 2 tablespoons dry white wine, opt.
- 1 teaspoon chopped fresh thyme leaves
- 2 tablespoons chopped fresh parsley
- 4 cloves minced garlic
- Salt and pepper
Heat butter and olive oil in a large pan or skillet over medium-high heat.
Add mushrooms and cook for about 4 to 5 minutes until golden and crispy on the edges.
Pour in the wine and cook for 2 minutes, to reduce slightly.
Stir in thyme, 1 tablespoon of parsley and garlic. Cook for 30 seconds longer, until fragrant.
Season generously with salt and pepper (to your taste).
Sprinkle with remaining parsley and serve warm.
“The way to accomplish much for Christ is to serve Him in any way we can.”