Aunt Rocky’S Sautéed Mushrooms

• 2 Tablespoons Butter, Divided
• 8 ounces, weight Sliced Baby Bella Mushrooms
• Salt And Pepper, to taste
• 1 Tablespoon Wine (I Use Red Or Marsala)

1. Melt 1 tablespoon of the butter in a large skillet. Add sliced mushrooms, and spread out so they form a single layer. Lightly salt the mushrooms. Add a little pepper.
2. Cook over medium heat until mushrooms begin to brown on the bottom. Flip them over. Add remaining butter and wine to the pan. Mix all well, and continue cooking mushrooms until they have released their moisture and are turning golden brown. Keep turning to get both sides browned.
3. Serve.
4. Nutrition estimates are calculated per serving with My Fitness Pal's online recipe analyzer. If you make any changes to the ingredients, your results may differ. The recipe is stored there and available to MFP users for logging in their food diaries.
5. Calories 137, Total Fat 12 g, Saturated Fat 11 g, Monounsaturated, Sodium 263 mg, Potassium 408 mg, Total Carbohydrate 4 g, Dietary Fiber 1 g, Net Carbs 3 g, Sugars 1 g, Protein 4 g. Macros: 79% fat, 12% protein, 9% carbs.
6. December 17, 2017 Roxana Lopez for Aunt Rocky's
7. For more low lchf/keto recipes and cooking tips, look for Aunt Rocky's Low Carb Recipes & Tips Group on Facebook, or follow me on Pinterest at auntrocky2.
8. I don't get any commission or kickback for products I use or mention in my recipes. Brand names are included only to assure a similar outcome to mine, and more accurately assess nutritional estimates, which are based on exact ingredients I used.

butter, bella mushrooms, salt, marsala

Taken from tastykitchen.com/recipes/sidedishes/aunt-rockye28099s-sautc3a9ed-mushrooms/ (may not work)