- mains, vegetarian -
Mushrooms, butter, and white wine has been my absolute favorite combo lately. It's an easy pan sauce to make and spoon over chicken, veggies, or with tortellini, caramelized onions, and green beans like this pasta dish. give it a go and tag me @panandpantry on Instagram with your pics!
a batch of my caramelized onions
4 tablespoons butter, divided
8 oz white button mushrooms, sliced
1/2 cup white wine
3/4 cup chicken or vegetable broth
8 garlic cloves, minced
3/4 c frozen green beans
9 oz cheese tortellini, cooked according to package instructions
2 cups finely grated parm
1/2 bunch of green onions, thinly sliced and greens and whites separated
fresh herbs to garnish
1 tsp salt
1/2 tsp red pepper flakes
1. melt 3 tablespoons of butter in a large cast iron skillet, and add the mushrooms. toss to coat the mushrooms in the butter, and sauté until the mushrooms are slightly softened.
2. add the garlic and green onion whites, and sauté a minute longer.
3. once the raw garlic flavor has been cooked out, stir in the caramelized onion, stock, remaining butter, red pepper flakes, salt, parm and white wine and simmer for 2-3 minutes until slightly reduced.
4. add the green beans and cook until they are bright green and thawed. toss the pasta in, and serve topped with fresh herbs and the remaining green onion greens.