Tony's Sauteed Garlic Mushrooms (Print Version)
# Ingredients:
→ Main Ingredients
01 -
60 ml extra virgin olive oil
02 -
450 g mushrooms (white button, baby bella, or crimini), sliced 6 mm thick
03 -
2–4 cloves garlic, minced
04 -
30 ml lemon juice
05 -
60 ml white vermouth, Marsala, or dry red wine
06 -
15 g plain flour (optional; omit for gluten-free preparation)
07 -
Kosher salt, to taste
08 -
Ground black pepper, to taste
# Instructions:
01 -
Preheat a large skillet over medium-high heat. Add extra virgin olive oil and minced garlic. As the garlic begins to sizzle, stir gently to prevent it from sticking or browning.
02 -
Add the sliced mushrooms to the skillet. Sauté, stirring frequently, until mushrooms are evenly coated with oil and begin to soften, approximately 2–3 minutes.
03 -
Stir in lemon juice and season with kosher salt and freshly ground black pepper. Allow the mushrooms to absorb the liquid; after one to two minutes, they will start to release their own juices.
04 -
Sprinkle plain flour over the mushrooms and stir for one minute to cook off the raw flavor. The flour will absorb pan liquids and begin to form a slight film on the bottom of the skillet.
05 -
Pour in the wine. Stir gently as the sauce thickens and coats the mushrooms. Continue cooking for 1–2 minutes until the sauce reaches desired consistency. Serve immediately as a side or topping.
# Notes:
01 -
For gluten-free dining, omit the flour and proceed directly to deglazing with wine.