This version of sautéed mushrooms will make them one of your favorite side item recipes. Serve along with grilled steaks for a classic meal. Or, just cook these (without the beef stock, if desired) for a meatless Monday!
24 oz Cremini or Baby Bella mushrooms, washed and stems trimmed off
1–2 TBS canola oil
3 cloves garlic, minced
3/4 cup red wine
1/3 cup beef stock
2–3 TBS Melissa’s Woo Woo sauce, or Worcestershire sauce
Salt and pepper, to taste
2 TBS fresh basil chopped (may substitute Italian parsley)
2 TBS butter
Wash mushrooms thoroughly, then cut off stems at the caps. Depending on size of caps, cut in half, or quarter.
In a large skillet over medium high heat, add oil and mushroom caps. Cook for 5-6 minutes, stirring often.
Add minced garlic and continue to cook until garlic is golden and fragrant and moisture from mushrooms is evaporated, about 4 more minutes.
Add wine, Worcestershire, and beef stock. Bring to a boil then reduce heat to a simmer and allow liquids to reduce by 2/3’s.
Add salt and pepper and butter, and stir until butter is melted and thickens the sauce slightly. Remove from heat, add basil, stir and serve.