Sauteed Mushrooms (2 WW pts)

Thursday, August 30, 2007

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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5 Responses to “Lemon, Pepper, and Asparagus Salad”

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1

Megan — April 26, 2013 at 6:14 pm

I agree about the salting too! This looks so springy and fresh!
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2

Nutmeg Nanny — April 29, 2013 at 5:55 pm

This looks wonderfully fresh 🙂 I love asparagus!
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3

Brianna — June 25, 2013 at 9:00 pm

Thanks for finally writing about >Lemon Pepper Asparagus Salad
| Beantown Baker <Liked it!
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4

Mozelle — June 27, 2013 at 6:13 am

Pretty! This has been an incredibly wonderful post.

Many thanks for supplying these details.
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5

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