When I made my yummy Roasted Garlic Brussels Sprouts a couple of weeks ago, I dug out this mushroom recipe too. These juicy mushrooms are infused with balsamic, thyme, red wine and garlic flavors to make for en elegant and flavorful dish. It’s really a side dish, but sometimes I like to make a couple of sides for dinner instead of committing to an entree. If you’ll be doing that, you might want to prepare double the quantity.
Also, I used a mix of both button mushrooms and baby bella mushrooms and the slight variation in mushroom color and flavor really added to the dish. Turned out really pretty!
|8 oz package whole Button Mushrooms or Baby Bella Mushrooms|
|4 large cloves Garlic, smashed|
|1.5 tsp Butter or Ghee (omit or use dairy free fat if you're going for vegan)|
|1.5 tso Extra Virgin Olive Oil|
|1/4 cup Red Wine|
|1 tbs Balsamic Vinegar|
|3 tbs Fresh Thyme|
|Squirt of Lemon Juice|
|Freshly Ground Black Pepper to taste|
|Kosher/Sea Salt to taste|