INGREDIENTS

1 CUP CREMINI MUSHROOMS, SLICED

1 CUP OYSTER MUSHROOMS

1 CUP SHITAKI MUSHROOMS

1 JALAPEÑO, SLICED

2 GARLIC CLOVES, CUT IN HALF

1 MEDIUM WHITE ONION, DICED

½ CUP WHITE WINE

1 TEASPOON SEA SALT

BLACK PEPPER, TO TASTE

DIRECTIONS

  • IN A LARGE FRYING PAN, HEAT YOUR OIL, ONION AND GARLIC AND SAUTEE FOR 2-3 MINUTES ON LOW HEAT (SHOULD LOOK GOLDEN)
  • ADD ALL YOUR MUSHROOMS TO THE PAN ALONG WITH THE JALOPENO, SALT AND PEPPER, SAUTEE FOR 2 MINUTES AND THEN ADD YOUR WINE
  • COOK COVERED AND STIRRING OFTEN TILL MOST OF THE LIQUID HAS BEEN ABSORBED (ABOUT 20 MINUTES)