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Prep Time: 10 minutes, Cook Time: 10 minutes, Makes: 2 cups
2 Tbsp. Henry's Unsalted Butter 2 Tbsp. Henry's Extra Virgin Olive Oil 3 cloves garlic, minced 1 large Portobello mushroom, sliced 8 oz. organic button mushrooms, sliced 4 oz. shitake mushrooms, sliced 1/2 c. dry white wine sea salt and black pepper to taste 1 Tbsp. herbs de Provence Heat butter and oil over medium heat. Add garlic and sauté for a minute. Add mushrooms. Cook for 6 minutes, stirring occasionally. Stir in herbs and wine. Simmer until wine disappears. Season with salt and pepper. Serve over Roasted Garlic Stuffed Rib Eyes. |
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