Red Wine Braised Mushrooms

Ingredients

• 2 tbsp olive oil
• 8 oz whole crimini mushrooms, stems removed
• 8 oz smaller fancy mushroom of choice (beech mushrooms work well)
• Salt and pepper, as needed
• 6 garlic cloves, minced
• 1 cup dry red wine (a pinot noir works well)
• 2-3 tbsp butter, to finish
• Minced parsley, for garnish

Directions

• Heat the olive oil in a pan over medium-high heat. Add the whole crimini caps and cook until halfway done, then stir in the smaller mushrooms.
• Once the mushrooms are browned, season with salt (salting too early makes them wet and keeps them from browning), then stir in pepper and the garlic.
• Deglaze with the red wine. Bring to a simmer and reduce until there is not much liquid left.
• Turn off the heat and stir in the butter to make it creamy. Garnish with minced parsley and serve.

A French-restaurant side. From Kelly Scott via Instagram (method transcribed from the video).