MUSHROOM SKEWER RECIPE
YIELD: 4 SERVINGS PREP TIME: 10 MINUTE COOK TIME: 10 MINUTE
Ingredients:
1/2 tablespoon harissa (Tunisian Hot Chili Sauce)
1 tablespoon olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
8 ounces baby portobello mushrooms, halved lengthwise
Directions:
Whisk the harissa, olive oil, balsamic vinegar, and oregano together in a medium bowl.
Add the halved mushrooms and toss well to coat. Marinate for 30 minutes.
Preheat the oven to 350 degrees Fahrenheit or Preheat the grill, if grilling.
Thread the mushrooms onto pre-soaked bamboo skewers. Roast them in the oven for 10-12 minutes, or grill them, 5 minutes per side.
http://www.dinnersanddreams.net/2011/10/mushroom-skewers.html

Garlic Mushrooms
Makes 4 Servings
Ingredients:
2 tablespoons butter
1 tablespoon olive oil
2-3 cloves garlic, minced
¼ cup red wine
16 oz. mushrooms (I used cremini, but you can use whatever kind you want)
2 tablespoons fresh squeezed lemon juice
2 tablespoons chopped parsley
Instructions:
Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer.
Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden.
Drizzle with lemon juice and sprinkle parsley over the top.
http://dragitthroughthegarden.wordpress.com/2013/01/07/red-wine-and-garlic-mushrooms/