I’ve been going through some of my older magazines looking for inspiration and found this one. This is a great side (or Spanish tapas style) dish. It makes quite a bit, so is good for sharing with friends. It’s quick and easy. It also doesn’t call for a lot of ingredients, which makes me happy!

2 tablespoon olive oil

10 cloves garlic, sliced

40 large white button mushrooms, quartered

2 cups dry white wine

2 tablespoons chopped parsley

Heat oil in skillet over low heat. Add garlic, and cook 1 minute, or until transparent. Add mushrooms, and cook 10 minutes without stirring. Add wine and cook 15 minutes, or until liquid has evaporated and mushrooms are browned. Stir in parsley, and cook 2 minutes.

Season with salt and pepper, if desired. Serve hot or at room temperature.

This recipe is from Vegetarian Times, Top-Rated 2012