Sauteed Wild Mushrooms with Wine, Garlic and Herbs

by Chef Ivan Flowers
(La Quinta, CA, USA)

Serves Four

1 pound crimini mushrooms

2 tablespoons garlic puree

2 cups Viognier Wine

1 tablespoon chopped fresh thyme

2 tablespoons olive oil

Heat sauté pan with olive oil to high heat

Place mushrooms in and caramelize (5 minutes)

Add garlic puree and cook garlic out (2minutes)

Deglaze with white wine and reduce by half

Add herbs then season with salt and pepper

Chef Ivan Flowers brings passion and experience to Arnold Palmer’s Restaurant.

Learn more about Chef Ivan Flowers

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