Red Wine Garlic Mushrooms

• 16 ounces, weight Baby Portobello Mushrooms
• 1 Tablespoon Butter
• 1 Tablespoon Avocado Oil Or Canola Oil
• 3 cloves Raw Garlic, Minced
• 1/3 cups Red Wine
• Fresh Squeezed Lemon Juice
• Fresh Parsley, For Garnish

1. Trim mushroom stems so they are flat. If mushrooms are small, keep them whole. Otherwise, cut them in half.
2. In large skillet over medium heat, add butter and oil. When butter has melted and begins to froth, add garlic and cook over medium-low heat, until garlic just turns golden brown.
3. Add wine and bring to a simmer. Add mushrooms, and toss to coat. Cook over medium heat for 15 minutes, stirring occasionally.
4. Add a squeeze of fresh lemon juice and cook for another 4-5 minutes. Remove from heat, garnish with fresh parsley. Enjoy!

mushrooms, butter, avocado oil, garlic, red wine, fresh squeezed lemon juice, fresh parsley

Taken from tastykitchen.com/recipes/sidedishes/red-wine-garlic-mushrooms/ (may not work)