Ingredients
1 tablespoon olive oil1 1/2 pounds white button mushrooms purchased whole, and sliced, see note 1 (680.4 grams)1 tablespoon unsalted butter3 garlic cloves minced2 tablespoons red wine see note 22 tablespoons balsamic vinegar1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)dash freshly ground black pepperInstructionsHeat the olive oil in a 12-inch skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 minutes.1 tablespoon olive oil,1 1/2 pounds white button mushroomsTurn up the heat so the liquid from the mushrooms can evaporate. Continue cooking until the liquid has evaporated and the mushrooms are beginning to brown, about five minutes, stirring once or twice.Reduce the heat back to medium and add the butter. Stir occasionally and cook for 8 minutes. Add the garlic and continue cooking for another 1 to 2 minutes.1 tablespoon unsalted butter,3 garlic clovesStir in the red wine and balsamic vinegar and cook for another 2 minutes. Season with salt and pepper, taste the mushrooms, and add more as necessary. Serve and enjoy.2 tablespoons red wine,2 tablespoons balsamic vinegar,1/2 teaspoon kosher salt,dash freshly ground black pepperNotesWhite button mushrooms are perfect for this recipe because of their moisture content. Cremini mushrooms, or baby bellas, would also be a great option. They have a deeper, more woodsy taste thanwhite button mushrooms.I like keeping small bottles of wine in my pantry for recipes like this. They come in a pack of four and are great when you need just a little. Alternatively, you could use beef broth here.