Serve on bruschetta for dinner or use the mushrooms as a pizza topping. It pairs well with Monthaven Chardonnay.
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 to taste
2 tablespoons Monthaven Chardonnay
Freshly ground black pepper
1 to 2 garlic cloves (to taste), finely minced
1/4 cup finely minced fresh flat-leaf parsley
2 teaspoons grated lemon zest
- For Mushrooms: 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.
- 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.
- Add the remaining oil, pepper to taste and the gremolata. Cook, stirring, until fragrant, about one more minute. Taste and adjust salt. Serve hot.
- For Gremolata: Toss together all ingredients. Add to dishes shortly before serving.
Makes 2 servings as a main course; 4 servings as a first course or side dish; or 12 servings as a topping for bruschetta.
Note: Gremolata, a classic Mediterranean seasoning is a mixture of minced garlic, parsley and lemon zest, and is wonderful with pasta, with roasted and grilled vegetables, and especially with pan-cooked mushrooms.
Photo courtesy of Luca Trovato/ArtistRepInc.com
Recipe courtesy of Martha Rose Shulman, Mediterranean Harvest; through ARA Content.