4 tablespoons unsalted butter
1 tablespoon olive oil
1/2 an onion chopped (optional)
1 pound (500 g) Cremini or button mushrooms
2 tablespoons dry white wine* (optional)
1 teaspoon fresh thyme leaves chopped
2 tablespoons chopped fresh parsley
4 cloves garlic minced
Salt and pepper to taste
Heat the butter and oil in a large pan or skillet over medium-high heat.
Sauté the onion until softened (about 3 minutes).
Add the mushrooms and cook for about 4-5 minutes until golden and crispy on the edges.
Pour in the wine and cook for 2 minutes, to reduce slightly.
Stir through thyme, 1 tablespoon of parsley and garlic. Cook for a further 30 seconds, until fragrant.
Season generously with salt and pepper (to your taste).
Sprinkle with remaining parsley and serve warm.
*Use a good quality dry white wine, such as Pinot Gris, Chardonnay, or a Sauv Blanc.
Calories: 168kcal | Carbohydrates: 5g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 10mg | Potassium: 531mg | Sugar: 2g | Vitamin A: 540IU | Vitamin C: 4.4mg | Calcium: 32mg | Iron: 0.7mg