Cook a mix of cremini and white mushrooms with fresh garlic and red wine, then top with fresh rosemary for this traditional Spanish tapas dish. Optional red pepper in this easy-to-make recipe adds just the right amount of spice.
1 1/2 pound mixed mushrooms (such as cremini and white), quartered (about 10 cups)
1/2 cup red wine
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 teaspoons fresh rosemary, chopped
Place 2 tablespoons of the oil, garlic and chile flakes in a large skillet over very low heat. Cook until garlic is fragrant, about 1 minute, then increase the heat to high and add about half of the mushrooms. Cook until mushrooms begin to brown around the edges, about 3 minutes. Transfer the garlic and mushrooms to a bowl and set aside.
To the same pan, add remaining 1 tablespoon oil and remaining mushrooms. Cook, stirring occasinoally, until browned, about 6 minutes. Add the reserved mushrooms and garlic, wine, salt and pepper, and stir to combine.
Cover the pan and simmer for about 2 minutes. Remove the lid and simmer until the wine has reduced slightly and mushrooms are tender, about 4 minutes. Remove from the heat, add rosemary, and serve.
Per Serving:110 calories (60 from fat), 7g total fat, 1g saturated fat, 200mg sodium, 6g carbohydrates, (1 g dietary fiber, 2g sugar), 3g protein.
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