Sauté mushrooms with wine, parsley and garlic

Very easy way of cooking mushrooms and use them as a side dish or even as a warm salad next to various roast or grilled meats and fish. Cooked in medium heat they have the chance to absorb the flavours of the wine and the rest of the ingredients and they are really very tasty

From "BHMAgourmet" magazine of "TO BHMA" newspaper

Ingredients (for 4 people):
500gr. of white or portobello mushrooms

4-5 tbsp of olive oil
1 large red onion, finely chopped
2-3 cloves of garlic, thinly sliced

100 ml of white dry wine

1 tsp of fresh oregano leaves (or thyme)

salt
pepper
1/2 a bunch of flat-leaf parsley, finely chopped
1 tbsp of mustard (Dijon type)

Method:
Clean the mushrooms with a damp kitchen towel and first cut the stems off. Then cut both stems and cups in thin slices.

Warm the oil in a non-stick frying pan on medium heat and sauté the onion for about 4-5 minutes stirring with a wooden spatula.

Then add the garlic and the mushrooms and carefully (so not to break them) stir for about 5-6 minutes cooking the mushroom slices on both sides.

Pour over with the wine, add the mustard, sprinkle with the oregano and allow to cook for about 4-5 minutes or until the sauce is nicely thickened.

Transfer the mushrooms on a serving plate along with their juices, sprinkle on top with the parsley and serve immediately.