Tony's Garlic Mushrooms (Print-Friendly Version)
# What You'll Need:
→ Main Ingredients
01 -
Kosher salt, use as much as you like
02 -
Plain flour, 15 g (skip this for gluten-free) - optional
03 -
Pick any: Marsala, white vermouth, or a dry red wine, 60 ml
04 -
Lemon juice, 30 ml
05 -
Minced garlic, use 2–4 cloves
06 -
Freshly ground black pepper, to your taste
07 -
Mushrooms (choose white button, cremini, or baby bella), cut into thick slices - 450 g
08 -
Extra virgin olive oil, 60 ml
# Step-by-Step Directions:
01 -
Pour in your wine and let it bubble. Give things a gentle toss as the mushrooms get coated in the thickening sauce. Let it all cook for another minute or two. Enjoy it right away as a topping or on the side.
02 -
If you're using flour, sprinkle it on top. Mix well and let it cook for a short minute. You'll see a light sauce forming on the pan—don't let it stick!
03 -
Next, squeeze in the lemon juice and shake on salt and black pepper. Let the mushrooms soak it up. In about a minute or two, they’ll release a bunch of tasty juice.
04 -
Toss in all those sliced mushrooms. Keep flipping them around over the heat, letting them get shiny and start to soften. This should take just about 2–3 minutes.
05 -
Warm a big skillet on medium-high. Pour in the olive oil then toss in the chopped garlic. Let it sizzle, stirring so it doesn’t burn or stick to the pan.
# Helpful Notes:
01 -
Want it gluten-free? Just leave out the flour and hop right to adding your wine.