- 3 cups (300 g) baby button mushrooms
- 1 medium onion , sliced
- 1 clove garlic , chopped
- 2 tbsp olive oil
- 1 tsp soy sauce
- 1/4 cup (60 ml) white wine
- Salt and freshly ground black pepper
- fresh parsley
Clean baby mushrooms with a damp towel, cut the ends if necessary. If you use bigger mushrooms cut them in halves, quarters, or slices.
Heat oil in a medium skillet over medium-high heat. Add onion and garlic and cook for about 3-5 minutes until softened.
Add mushrooms and cook with the onion for about 8-10 minutes stirring frequently.
Add soy sauce, salt, pepper and wine and cook until wine evaporates, maybe another 3 to 5 minutes.
Remove from heat and sprinkle fresh parsley on top. Serve immediately.
Serving: 1gCalories: 127kcalCarbohydrates: 4.8gProtein: 2.4gFat: 9.9gSaturated Fat: 1.4gSugar: 1.9g