Cooking mushrooms with wine is easy, quick, and adds a complex companion to any dish. Add to rice for a fast, faux-risotto, or top steak, chicken, or pork to fancy-up a weeknight meal.

• 8 oz baby portabella or white button mushrooms, brushed off & sliced (can leave stems on or take them out and reserve for veggie stock later)
• 1/2 a medium onion,  minced
• 3 cloves garlic, pressed / chopped (or more, based on taste preference)
• 1 Tbs olive oil or butter (or combination of both)
• 1/2 – 1 cup Jonathon Oak Aged Reserve
• 2 Tbs COLD butter (optional)
• Salt & pepper to taste

1. Heat skillet & add oil / butter on medium – high heat
2. Add mushrooms & onions to hot oil; sprinkle with salt & cook until vegetables release moisture (about 5-8 minutes)
3. While there is still mushroom liquid in the pan, add crushed garlic; stir until fragrant (about 30 sec – 1 minute)
4. Add Jonathan Oak Aged Reserve; reduce heat and simmer until liquid in the pan has reduced by half (or is your preferred consistency)
5. Turn off heat. Stir in optional pat of cold butter until creamy & smooth.  It will add a glossy, velvety quality to the sauce.
6. Add to pre-cooked chicken, pork, steak or pour over rice / couscous / veggies & pat yourself on the back for being a mini-Iron-Chef!

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