My aunt is still probably the best cook I know and she made a great mushroom dish for Christmas. I've been wanting to try it ever since, but seemed to have misplaced the recipe. I decided to try and cook them a different way, and they still turned out delicious! We both absolutely love mushrooms and this is such a great, easy recipe that can go along nicely with any dish. You just have to allow enough time (35-40 minutes) for it to cook. You can use sherry instead of the wine, we just never seem to have it on hand. Also, as usual, you can also substitute parsley for the cilantro.
- 2 pounds white mushrooms, sliced
- 3/4 tablespoon extra-virgin olive oil
- 3/4 cup dry white wine
- 6 cloves garlic, minced
- 1 1/2 tablespoons lemon juice
- 1/2 teaspoon kosher salt
- Freshly ground pepper to taste
- 2 tablespoons minced fresh cilantro
- Heat oil in a large skillet or Dutch oven over medium-high heat.
- Add mushrooms and cook, stirring, for 10 minutes. Stir in wine and garlic and continue cooking, stirring occasionally, until most of the juices have evaporated, 10 to 14 minutes.
- Stir in lemon juice and season with salt and pepper. Stir in cilantro just before serving.