Ingredients:

  • 3 + 1 Tbsp. Unsalted Butter
  • 1/2 Tbsp. Pepperoncini In Oil
  • Drizzle EVOO
  • 3 cloves Garlic, crushed & minced
  • 1 Sprig Fresh Rosemary
  • Few Sprigs Fresh Thyme
  • 1 Shallot, halved & sliced
  • 227g Button Cremini Mushrooms, cleaned well
  • 2/3 C White Wine ( I used Pinot)
  • 1/4 C PC Brand Plant-Based Chik'n Broth
  • 2 Tbsp. Fresh Parsley, chopped
  • Himalayan Salt & Cracked Pepper
  • OPTIONAL - Grilled Bread / Crostini

Directions:

  • ​Begin heating the EVOO, pepperoncini, 3 Tbsp. butter, garlic, rosemary, and thyme, in a 10" skillet set to just about medium heat. Once heated, stir and let the skillet sizzle for 30 seconds - 1 minute without browning. Add the shallots and a good pinch of both salt & pep. Stir and let those cook for a couple of minutes before adding the mushrooms to the skillet. Season the mushrooms with salt & pep, stir, and let those go 3 - 4 minutes.
  • Pour in the wine and let that bubble away as the mushrooms continue to cook. After reducing a bit, add the broth. The "sauce" will take about 10 minutes before it is reduced appropriately and the mushrooms are juicy and tender. Turn off the heat and add the remaining butter and parsley to the skillet. Toss to combine, taste, and season to your liking with salt & pepper.
  • Serve the skillet on the table and everyone can either tuck directly in to that skillet, dragging those juicy mushrooms through that buttery wine sauce, or serve them up as a small side to a meal. 
  • I recommend serving the skillet up with some crispy bread for soaking up some of that buttery sauce. ENJOY!
#food #recipe #delicious #yummy

Reposted from deliciousrecipes9879