Sauteed Mushrooms (2 WW pts)
Growing up I didn’t really like mushrooms. They were weird. Now I can’t get enough. I do mushrooms this way and throw them on just about anything.
Sauteed Mushrooms
1 package pre-cut baby-bella mushrooms – washed and patted dry
White wine
Sliced or diced onion (optional)
Garlic
Olive Oil
I don’t really measure what I’m doing when I do mushrooms, but here’s my attempt at directions: Heat olive oil in a skillet. Add minced garlic cloves and onion. Once garlic starts to brown, add mushrooms to skillet. Once the mushrooms start look cooked, add white wine and reduce heat. Simmer until wine reduces.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I came here to read your Daring Bakers post, but was interested in this recipe. It sounds great and I have some plantains to use up, so I might try to make this soon!
I MUST try this recipe! I have always been afraid of trying to make ropa vieja…I’m afraid it won’t taste as good as the stuff from back home.
Steph – you should try it and let me know how authentic it tastes.
sounds great and I have some plantains to use up.
That sounds so delicious.