Champignons sautés au thym et au vin rouge

Ingrédients

• 2 cups cremini mushrooms ((substitute white buttonmushrooms))
• 1 tbsp olive oil
• 2 tsp garlic (minced)
• 1 tbsp butter
• 3 tsp thyme (fresh leaves, divided)
• 1 tbsp red wine (dry)
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tsp balsamic glaze ((optional))

Préparation

1. 1

   Clean mushrooms. My preference is to use a damp paper towel to gently wash off the dirt so the mushrooms get clean but don’t pick up too much moisture from the water. Allowing mushrooms to stay as dry as possible makes it easier to cook the mushrooms just right. Cut the mushrooms in half.

2. 2

   Heat a small to medium pan on the stove to medium heat. Add olive oil and garlic. Stir for one minute, then add the mushrooms, butter, and thyme (2 tsp of fresh leaves). Stir regularly for 2-3 minutes until butter completely melts and the mushrooms begin browning. Turn heat to medium low if the mushrooms or garlic start to burn.

3. 3

   Add red wine, salt, and pepper to the pan. Stir regularly for 1-3 minutes until red wine dissolves into mushrooms. Remove mushrooms from the hot burner and turn off the heat if they begin sticking to the pan. Plate mushrooms in a serving dish with a nice looking spoon or mini tongs and garnish with the remaining fresh thyme leaves. You could also drizzle them with a little balsamic glaze if you really want to have a good time.