Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 4 ounces sliced cremini mushrooms ((about 2 cups of mushrooms))
  • 1 garlic clove, (minced)
  • 2 tablespoons dry white wine
  • 2 tablespoons sliced fresh sage
  • Salt and pepper, (to taste)
  • 1 or 2 slices bread, (toasted (I like sourdough or multigrain for this recipe))

Instruction

  • Coat the bottom of a medium skillet with the oil and place it over medium heat.
  • Once the oil is hot, add the mushrooms in an even layer. Sprinkle them with a pinch of salt.
  • Let the mushrooms cook, undisturbed, for about 5 minutes, flip and cook them for 5 minutes more, until tender and browned on both sides.
  • Push the mushrooms to the side of the skillet. If the skillet seems dry at this point, add an extra dash of oil, then add the garlic.
  • Cook the garlic for about 1 minute, stirring frequently, until very fragrant.
  • Stir in the wine, bring it to a simmer, and continue cooking everything until most of the liquid has evaporated, 2 or 3 minutes.
  • Remove the skillet from heat and stir in the sage. Season the mushrooms with salt and pepper to taste.
  • Spoon the mushrooms over the toast. Serve.