Sauteed Mushrooms

Posted by Chef Richard Sweeney in Recipes Jan 21st, 2010 | no responses

Served 4-6

  • 2 Tbsp Butter
  • 1 lb. Mushrooms, sliced
  • 1 tsp. Herbs de Provence
  • 1 clove garlic, minced
  • 2 Tbsp. Chives, sliced thinly
  • 1/3 cup White Wine (Chardonnay)
  • Salt & Pepper, to taste
  1. Heat a saucepan over medium heat.  Melt butter, swirling to coat the pan.
  2. Add mushrooms and HdP, and saute 7-8 minutes, stirring frequently until mushrooms are tender.
  3. Stir in garlic, chives, and wine.  Cook another 5-6 minutes, or until there is very little liquid left in the pan.
  4. Season to taste with salt & pepper, and serve.


Leave a Reply