Mushrooms are a delicious topping for any grilled meat or as a topping for buttered pasta. I used lemon juice from our Meyer lemon harvest that I froze into mini muffin cups. Each lemon “muffin” is exactly 2 tablespoons, and very convenient for adding to sauces. I picked a handful of fresh parsley from the garden to toss on top. Note: if you happen to have any leftovers, this is a wonderful addition to the next night’s spaghetti sauce!
Sautéed Mushrooms in Red Wine
1 lb mushroom, sliced
2 tablespoons butter
1/4 cup red wine
salt and pepper
2 teaspoons chopped fresh thyme, or 1 teaspoon dried French thyme
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
Melt butter in sauté pan. Add sliced mushrooms and sauté over high heat until they are nicely browned. Add salt, pepper and red wine. Simmer for 5 minutes. Add lemon juice and parsley. Serve immediately.