- 2 lbs assorted mushrooms, sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp dried thyme
- 3 shallots, chopped
- 5 garlic cloves, chopped
- 1/2 cup dry white wine
- 1/2 cup vegetable stock
- 1 tsp celtic salt
- 3 tbsp butter
- 1/3 cup fresh parsley, chopped
Adapted from eatgood4life.com
In a large cast iron skillet, over medium to high heat, place the olive oil followed by mushrooms and thyme. Cook stirring occasionally for 10-15 minutes or until the mushrooms are almost cooked. Add the shallots and garlic and cook for 2 minutes until the shallots have soften.
Add the wine and let it reduced by half. Add the vegetable stock, salt and parsley and let it simmer for about 4 more minutes, or until the sauce reduces slightly. Turn the heat off. Add the butter and more chopped parsley if desired and serve while still warm with toasted whole grain or any other whole grain of your choice such as quinoa, brown rice, pasta etc.