Becuse I am savory obsessed I had this for breakfast. This would work as a perfect side dish for a hearty, but healthy dinner.
INGREDIENTS
3 Portabello Mushrooms
1/3 Cup Prosecco
2 Tablespoons Cream Cheese
1-2 Tablesppons Parsley
Dash of Garlic Powder
Salt and Pepper to Taste
Scant Tablespoon Butter- Optional But Delicious
METHOD
Trim the stem off the mushrooms, about an inch from the base. Then clean portabello mushrooms with a damp paper towl removing all residual dirt. Remember, you don't want to rince because the mushrooms soak up water like a sponge.
Slice the mushroom in half, and then into 1/3 of an inch strips.
Place mushrooms into a seasoned skillet on medium to high heat. No oil needed if it is seasoned and oiled. If you don't have a skillet, use a buttered or oiled fry pan, but use slightly lower heat.
Salt the mushros to help remove the water and cook, stirring regularly till the mushrooms no longer give off water and brown, about 8 minutes in the skillet, longer in the pan.
Turn the heat to medium and add the Prosecco. Cook until the alcohol has burned off or about when the wine has reduced by half. If you are using a skillet and adding butter, now is the time.
Turn off the heat, but leave the skillet on the warm burner. Add cream cheese, pepper, and a dash of garlic powder and pepper to taste. Stir until creamcheese melts. Finish by adding the VERY generous amount of rough chopped parsley. I know 2 Tablespoons is very aggressive, but it adds a hearty earthy flavor.
Serve immediately. I could eat the whole thing because I'm mushroom obsessed, but, more reasonable minds would serve as a side dish for two to three.
As a variation, use red wine for a steak house vibe. Or, double the wine and creamcheese for extra sauce. The amount in this recipe merely dresses the mushrooms.
