2 dozen (1 1/2 lbs) oyster or button mushrooms, sliced
1 TBS olive oil
1/2 cup red wine
1/4 cup heavy cream
salt and pepper to taste
Heat oil in sauté pan. Add mushrooms.
Cook on high heat for about 6 to 8 minutes. Salt and pepper to taste.
Add red wine. Cover and let wine and mushrooms simmer for about 10 minutes or so until the wine is no longer red and turns brown and the mushrooms are tender.
Add heavy cream, stir well and cook on low for 2 to 5 minutes to infuse the flavors.
Salt and pepper to taste.
Serve 6
Source: Food Network
Janice
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