Looking for an accompaniment for your favorite grilled rib-eye or roasted beef tenderloin, make this batch of garlicy, wine infused mushrooms that add umami to a dish, and nutrition. You can use red or white wine, we used white and found it added just the right amount of wine flavor without overpowering the earthiness of the mushrooms. We also used Cremini but you can use plain old white button mushrooms, chopped Portabella or King Trumpet as long as it is a good, meaty mushroom.
White Wine Mushrooms with Thyme and Garlic
16 ounces Cremini or white button mushrooms, cut the stems off, and chop the tops in half
2 tablespoons butter
3 cloves garlic, minced
juice and zest of 1 lemon
1 cup white wine
Splash Worcestershire sauce
1 1/2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh parsley, divided
pinch red pepper flakes
salt and pepper
Add the butter to a skillet over medium heat. Let sit until it just barely starts to turn golden, so you add a hint of nuttiness to the mushrooms. Add the garlic and the mushrooms, stirring to coat, then let sit for about 4 minutes just to soften. Add the lemon juice, Worcestershire, red pepper flakes and season with salt and pepper to your taste. Continue to cook for another 2 minutes then add the wine, zest, thyme and half the parsley (keep the remaining as garnish.) Cook until 3/4 of the wine has cooked out then serve with an extra sprinkle of parsley.