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.

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6 Responses to “Corned Beef”

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    1
    Megan — March 21, 2013 at 7:22 pm

    I definitely look forward to corned beef every year. Yours looks awesome. We actually trekked to CT this year for my mom’s corned beef and cabbage. And I got to take some leftovers home to make corned beef hash!

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    Erica @ In and Around Town — March 22, 2013 at 9:05 am

    I have never made corned beef myself, but it always looks so tasty!

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    Monica — March 8, 2014 at 1:52 pm

    Hi! I would like to try this for Saint Patrick’s Day this year and wanted to verify that the liquid ingredients added to the dutch oven are not brought to a simmer on the stovetop before being placed in the oven?

    • beantownbaker — March 9th, 2014 @ 10:17 am

      Yep! Just dump it in and throw it in the oven.

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    Monica — March 17, 2014 at 9:27 pm

    I made it today and it turned out SO GOOD! Thank you so much for the recipe. We all loved it! I linked back to you on my website! http://beautifulmess46.blogspot.com/2014/03/corned-beef-and-cabbage-for-saint.html

    • beantownbaker — March 18th, 2014 @ 8:05 am

      So glad you enjoyed it! What a fun day with your little leprechaun!

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