Serves: 5
Total Calories: 219
In a large bowl, thoroughly mix mushrooms, garlic, basil, thyme, and parsley. Cover bowl with plastic wrap and refrigerate 2 hours.
Using a skillet large enough to hold the mushroom mixture, heat olive oil over medium-high heat. Add mushroom mixture and cook 6 minutes, stirring constantly. Add wine, lower heat to medium-low, and cook 4 more minutes. Add cream and continue to cook 5–7 minutes. Remember to stir constantly to prevent sticking and keep the sauce smooth. Season to taste.
Editor’s Extra: We like to serve this over grilled steaks.
This Sautéed Mushrooms recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.
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