Time: 30 minutes
Yield: 2 servings
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)
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.