An easy and delicious side dish for steak. Top with fresh parsley.
While I always make sauteed mushrooms when Hubs grills steaks, I've never seasoned them quite like this, nor have I cooked them with wine. These had such great flavor! Hubs and I both enjoyed them. So you don't boil or stew the mushrooms, make sure your heat is up high enough when you add the wine so that it reduces quickly. I added the chives just before serving to retain their color and flavor. - 10 Apr 2010 (Review from Allrecipes US | Canada)
Add a little butter near the end to finish the dish -- also, use a variety of mushrooms for a little extra boost...I don't salt the mushrooms until the very end, as it draws out too much moisture during the saute process..sprinkle with a little fresh chopped parsley and if you like, a little grated parmeseean cheese. - 15 Mar 2007 (Review from Allrecipes US | Canada)
Mmmm. I just finished eating a plate full of "herbed mushrooms with white wine" and I am still a little dizzy from how delicious they were! They had all the incredible flavor you'd expect from some fancy restaurant and yet I made them in my own home for about two bucks and in about five minutes. Amazing. With garlic, white wine and olive oil you just can't go wrong. The 'shrooms were meaty and delicious. note: I used half butter half olive oil another note: learn from my mistake and don't add the garlic early! It will burn and get bitter. (Even with the toasty garlic though, this was SO yummy). - 17 Nov 2006 (Review from Allrecipes US | Canada)