Red Wine and Rosemary Mushrooms Recipe
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2 tablespoons olive oil
3 tablespoons unsalted butter - divided
6 cloves garlic - peeled, slightly crushed
16 ounces white mushrooms - washed, sliced
8 pounds baby bella mushrooms - washed, sliced
1 tablespoon fresh rosemary - minced
3/4 teaspoon kosher salt or to taste
1/2 teaspoon fresh ground black pepper
3/4 cup dry red wine
Place 2 tablespoons of oil and 1 tablespoon of butter in skillet of medium heat.
Add garlic and cook just until it starts to color. (3-5 minutes)
Add mushrooms, rosemary, salt and pepper to pan and sauté until lightly browned 8-10 minutes.
Add wine and cook until approximately 1/3 cup of liquid remains in pan. (5-10 minutes)
Remove from heat and toss with remaining 2 tablespoons butter.
Stir gently until butter is melted.
Serve hot over steak or as a side dish.
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