Keyword: butter, cremini mushrooms, garlic, gluten free, lemon juice, lemon zest, mushrooms, Parsley, red pepper flakes, shallots, white wine
Servings: 2servings
Author: GFchow @ gfchow.com
Ingredients
2tablespoonssalted butter
2tablespoons extra virgin olive oil
1shallotthinly sliced into rounds
1½poundscremini (also known as baby bellas) or button mushroomsstems removed, quartered or cut into sixths
4garlic clovesfinely chopped
½cupdry white wine,wine you would drink
½cupvegetable broth
1teaspoonkosher saltmore to taste (mushrooms need to be generously salted)
¼teaspoonred-pepper flakesor more to taste
½cupparsley leavestightly packed, roughly chopped
lemon zest from 1 lemon
3 to 4tablespoonslemon juicefrom 1 to 2 lemons
Pasta, rice, or quinoa(I served the mushrooms with pasta)
Instructions
Heat the butter and oil together in a large pan over medium heat. Once butter has melted and is bubbling, add the shallot, stirring until softened slightly, about 1 minute.
Add the mushrooms to the pan and cook until they are soft but still plump, 3 to 5 minutes, stirring occasionally. Next, add the garlic and toss until fragrant, 15 to 20 seconds.
Then pour in the wine, vegetable broth, salt, red-pepper flakes, a pinch or two or freshly ground black pepper, and half the parsley. Increase heat to medium-high and cook, stirring occasionally, until the wine has reduced by half and thickened slightly, 3 to 5 minutes.
Remove from heat and stir in the lemon juice and zest. Taste and season with more salt, if needed. Mushrooms need salt to bring out their full flavor so don't be shy!
To serve, top mushrooms with remaining parsley, additional red pepper flakes if desired, and pair with pasta, rice or quinoa.
Notes
Other vegetables can be added with the mushrooms or use a mixture of meaty mushrooms such as oyster, portobello, shiitake, etc.Grated parmesan would be delicious on this dish.It's easy to double or triple this recipe.