Sautéed Mushrooms With Sage and Wine
Simple sautéed mushrooms get great flavor from sage, butter, and a splash of wine. Serve them over rice or polenta with Parmesan cheese.
Ingredients
- 2 pounds mushrooms
- 4 tablespoons butter
- 1/4 cup of coarsely chopped sage leaves
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons dry white wine
- 2 to 3 tablespoons Parmesan cheese, for garnish, optional
Instructions
- Wash the mushrooms and trim stems. Slice thickly
- Melt the butter in a saute pan over medium-low heat.
- When the butter stops foaming, add the mushrooms, sage, salt, pepper, and wine. Cook for about 10 to 12 minutes or until the mushrooms are tender and golden brown.
- Taste and adjust the seasonings.
- Serve the mushrooms over polenta with a sprinkling of Parmesan or serve along with meat, poultry, or fish.
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