Serve on bruschetta for dinner or use the mushrooms as a pizza topping. It pairs well with Monthaven Chardonnay.

Sauteed Mushrooms

2 tablespoons extra virgin olive oil
1 pound cultivated or wild mushrooms (shiitake, chanterelles or oyster mushrooms, or a combination) trimmed and quartered if small, thickly sliced if large
Salt
2 tablespoons Monthaven Chardonnay
Freshly ground black pepper
Gremolata (see recipe below)

1. Heat a large, heavy non-stick skillet over medium-high heat. Add one tablespoon of the olive oil, and when it's hot, add the mushrooms. Sear the mushrooms, stirring with a wooden spoon or tossing in the pan, until they are lightly browned and begin to exude their juices. Add salt to taste.
2. Add the wine and continue to cook, stirring or tossing the mushrooms in the pan, until the wine has just about evaporated and the mushrooms are glazed, five to 10 minutes.
3. Add the remaining oil, pepper to taste and the gremolata. Cook, stirring, until fragrant, about one more minute. Taste and adjust salt. Serve hot.

Serves: two as a main course, four as a first course or side dish, or 12 as a topping for bruschetta.

Gremolata - This classic Mediterranean seasoning - a mixture of minced garlic, parsley and lemon zest - is wonderful with pasta, with roasted and grilled vegetables, and especially with pan-cooked mushrooms.

1 to 2 garlic cloves (to taste), finely minced
1/4 cup finely minced fresh flat-leaf parsley
2 teaspoons grated lemon zest

1. Toss together all ingredients. Add to dishes shortly before serving.

Photo courtesy of Luca Trovato/ArtistRepInc.com

Recipe courtesy of Martha Rose Shulman, Mediterranean Harvest; through ARA Content.