Sautéed Baby Portabella Mushrooms with White Wine Sauce and Fumée de Sel® Chardonnay Oak Smoked Sea Salt

Plump baby mushrooms simmered in a white wine sauce are great as a side accompaniment to grilled dishes or even on a salad.

Key Ingredient(s)

Fumée de Sel® Chardonnay Oak Smoked Sea Salt
  • Servings: 3-4
  • Preparation Time: 10 minutes
  • Cook Time: 20 minutes

Ingredients

  • 1 pound baby portabella, crimini or button mushrooms, cut in half
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 large shallots, thinly sliced
  • 1/4 cup white wine
  • 1 tablespoon lemon juice
  • 1/4 teaspoon chili flakes
  • 1 tablespoon unsalted butter
  • 1 tablespoon chopped parsley
  • ¼ teaspoon Fumée de Sel Chardonnay Oak Smoked Sea Salt or to taste
  • fresh cracked black pepper to taste

Directions

  1. Brush the mushrooms clean with a damp cloth or paper towel. Heat a large skillet over medium-high heat. Add oil, then mushrooms. Sauté mushrooms, stirring occasionally, until they become brown and caramelized, about 3-5 minutes.
  2. Add garlic and shallots to the pan and cook until translucent. Add wine, lemon juice and chili flakes. Cook for about 2 minutes or until liquid reduces down a bit.
  3. Add butter and chopped parsley, cook for an additional 1 minute.
  4. Season with Fumée de Sel Chardonnay Oak Smoked Sea Salt and black pepper. Serve warm.
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