Taja’s Sautéed Mushrooms Recipe
|Posted by Tajanator on November 11, 2011 at 12:00 PM|
Taja’s Sautéed Mushrooms
- 2 packs of small fresh chopped mushrooms
- 1-cup butter or margarine
- 8 cloves of fresh garlic/ crushed
- 3-cups of red table wine
- 1 teaspoons of garlic powder
- Large size Teflon saucepan
The recipe size seems to be a lot but is because the mushrooms cook-down quite a bit in size. With these quantities, the end result will usually give about 2-cups of mushrooms to disperse.
Begin with 1-cup of butter/margarine in large saucepan on a medium heat. Once it has melted, add 8 cloves of crushed fresh garlic cloves & let simmer until the garlic color turns from white to opaque. Next, add 2-cups of red table wine. Allow the wine a moment to heat up then add 2-packs of fresh chopped mushrooms. Close the pan with a lid & let simmer; occasionally stir the mushrooms around to be sure all sides are soaking & occasionally scrape the bottom of the pan to stir in any garlic that may have settled.
Once it has simmered a while, you will notice that the mushrooms will slowly change color from their natural light-gray to a medium burgundy-gray. When this happens, add 1-teaspoon of garlic powder & the other 1-cup of red table wine. (Sometimes, I will also add another spoonful of butter at this point balance the addition of wine, but it is up to preference.)
Once the last of the ingredients are thrown in, allow the moisture to leave the pan by simmering on high without the lid. At this point, preference is the decision maker. Taste-testing a small piece for flavor is advised. I personally cook until the liquid level is much decreased and the mushrooms turn to a caramelized dark burgundy-gray.