Carole’s Sautéed Mushrooms


From Lemon Creek Winery

Revised from “Recipes from the Wineries of the Great Lakes” by Joe Borrello

2 pounds button or wild mushrooms, washed
8 tablespoons butter, sliced pieces
1/2 cup Chardonnay or other dry white wine

Clean mushrooms, remove stems and save. You may slice large mushrooms or use small ones whole. Melt butter in a large sauté pan. Sauté caps and stems in butter for 10 minutes. Add wine and sauté 10 minutes longer.

Season with salt and pepper (optional).

Serves: 8

Wine Recommendation
Lemon Creek Chardonnay

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