Time: 30 minutes
Yield: 2 servings
Ingredients:
2 TBSP olive oil
2 ½ TBSP butter, divided
1 tsp Herbes de Provence
4 medium portabella mushrooms
2 cloves garlic, minced
1 tsp salt
Freshly ground black pepper
½ cup red wine
2 whole wheat English muffins, toasted
Drizzle truffle oil (optional)
Freshly grated parmesan (optional)
Method:
Remove stem remnants and gills from mushrooms (optional).
Peel mushrooms by pulling edges to center of cap (optional).
Heat olive oil and 2 TBSP butter over med-high heat.
While oil and butter heat, slice mushrooms into ¼ inch slices.
Add mushrooms, Herbes, and garlic to pan, cook for 10 minutes, turn heat down if garlic starts to brown.
Add 1 tsp salt and freshly ground pepper and turn heat to medium.
Cook 5 minutes and then add red wine and remaining butter.
Cook until wine is absorbed, about 10 minutes.
Serve over toasted English muffins with a drizzle of truffle oil and sprinkle of parmesan if desired.
