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Gently heat olive oil in a skillet over medium heat, or if skipping oil, heat a non-stick pan. When hot, add mushrooms and cook for a good 5-10 minutes, stirring occasionally, depending on the water content of the mushroom you're using. (White button and crimini cook fastest, chanterelle, shiitake, and portobello take a bit longer).
When mushrooms have begun to release their water, continue stirring until they begin to brown. Add white wine if using, or skip and add the garlic, thyme, and salt and pepper.
Cook an additional minute or two to mellow the garlic, and get it nice and golden. Take care not to let the garlic burn. Season to taste and sprinkle with chives or green onions just before serving.
NOTES, TIPS, TRICKS, HINTS, ETC:
The key to delicious mushrooms is to cook them over medium heat until they release their water and start to crisp up a bit. At that point you can add lots of chopped garlic, a splash of white wine if you like, and a generous pinch of thyme. Enjoy on toast, over pasta, rice, as a side, or served as a nice appetizer.
This recipe has the following nutrient totals:
Protein 6.26 g
Carbohydrates 13.8 g
Iron 0 mg
Fiber 2.21 g
Calcium 0 mg
(plus many more nutrients)
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