photo by I'mPat
- Ready In:
- 1 lb fresh mushrooms
- 3 green onions, sliced
- 1⁄4 cup white wine
- garlic salt
- 2 tablespoons margarine or 2 tablespoons butter
- Rinse mushrooms and then slice them into 1/4 inch pieces. Stirring gently, saute mushrooms and green onions in the margarine or butter. When they are almost done add wine. Sprinkle with garlic salt; serve hot.
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Well the only criticisms was there is not enough and I am seriously considering this is a really good one to have on toast for breakfast so will be making more mext time when we have a steak so I can do a rewarm in the microwave a serve for breakfast, maybe with an egg and definately on toast. The only change I made was to halve the butter otherwise made to recipe, thank you Ceezie for a great recipe,
We used sliced baby portabellas and Beringer White Merlot for the wine. I simmered them over low heat while preparing the rest of our meal. I've discovered that if you simmer mushrooms over low heat they have more flavor. The entire family gave them 5 stars, that never happens!! These were awesome!! There wasn't a single slice of mushroom left.
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I am going to use this spot to put some of my favorite cooking tips and tricks that don't really warrant going in as a recipe and so I don't lose them!!