Sauteed mushrooms are a delicious accompaniment to most any type of roast (beef, lamb, pork, or chicken) and also taste great over breaded cutlets (including veal) or pan-seared fish, or you could even serve them as a topping for crostini. Here the mushrooms are first cooked briefly with onion and garlic, and then simmered with white wine, chicken broth, dried thyme and rosemary, and salt and pepper to taste until exceptionally tender.
- vegetable oil
- 1/2 onion
- 400 grams mushrooms
- 2 garlic cloves
- 2 1/2 ounces white wine
- 1/2 cup water
- 1/2 chicken bouillon cube
- dried thyme
- dried rosemary
- ground black pepper
- Add the oil to a skillet and heat on medium heat. Saute the onion and garlic for 5 minutes until softened.
- Add the mushrooms and saute another 5 minutes.
- Add the white wine and cook until evaporated.
- Add the water, bouillon cube, and pinches of thyme, rosemary, salt, and black pepper. Cook for 10 minutes.