Sauteed Mushrooms

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By Todd Johnson

Story Published: Mar 31, 2008 at 11:59 AM PST

Story Updated: Mar 31, 2008 at 11:59 AM PST

Ingredients

Sauteed Mushrooms - 5/5/2006

2 Tbl. olive oil Pinch of salt and pepper
1 sprig rosemary 6 sprigs Italian parsley
1 lb. mushrooms 4 minced garlic cloves
1/4 cup balsamic vinegar 1/2 cup red wine
3 Tbl. chopped basil

Directions

Heat olive oil in a saute pan over medium heat. Season with a pinch of salt and pepper. Add rosemary.

Add a pinch of parsley (the rest goes in later). Add mushrooms. Chef Mauro says you can use any mixture of your favorite wild mushrooms. Saute for 5 minutes until the mushrooms are lightly browned.

Add the garlic, then balsamic vinegar and red wine. Simmer for 5 minutes until most of the liquid evaporates. Finish with the rest of the Italian parsley and basil. Simmer for 1-2 minutes, then remove from heat.

Serve as a crostini over Italian bread or as an individual dish.

Recipe from Chef Mauro Golmarvi, Assaggio Ristorante Cookbook

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