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