Sunday, August 24, 2014

Sauteed Mushrooms

16 ounce package of mushrooms
1/2 C butter
Olive oil
1/2 C white wine
2 cloves garlic, minced
1 packet Ranch dip mix
1 T Italian parsley, chopped

Melt the butter in a skillet and drizzle in some olive oil.  Put the mushrooms in and cook until well browned all over. Deglaze the pan with the wine.  Add in the garlic and the Ranch dip mix.  Cook until most of the wine is cooked out. Stir in the parsley and serve.

No comments:

Post a Comment