Mushrooms Sautéed with Rosemary, Garlic and Port printer friendly version email to a friend Thanksgiving Day Tip: This dish can be made the day ahead and reheated minutes before serving. Just leave out the rosemary and sprinkle it on fresh.

Total Time: 20 minutes
Serves: 8

2 Tbsp. Unsalted Butter
2 Tbsp.  Extra Virgin Olive Oil
4 cloves garlic, minced
3 lbs. assorted mushrooms: white, cremini, portabella, shiitake
1 tsp. salt
1/2 c. organic vegetable broth
1/4 c. port wine
3 sprigs fresh rosemary, leaves removed from stems and chopped

Heat butter and olive oil in a large sauté pan over medium heat. Add garlic, cook for a minute. Add mushrooms. Sprinkle with salt. Cook for 3 to 5 minutes, adding vegetable broth as needed. When broth evaporates, add port, stirring to coat mushrooms evenly. Stir in rosemary and season with salt and pepper. Serve immediately.