Separate your mushrooms from each other, if they come in one bulb. Briefly rinse the mushrooms to get rid of pollution and pat dry.
7 Ounces Mushrooms
With your finger, feel the rubbery part of your mushroom stem and cut off and discard the tough part and keep the rest of your mushroom.
Slice your mushroom.
Heat up a pan with olive oil to medium flame and add the onion slices. Fry the slices soft.
1 Tablespoon Olive Oil, 1 Onion
Add the chopped garlic and cook for a minute or two. Stir cook if you feel it's cooking too fast or reduce the heat.
2 Garlic Cloves
Add the sliced mushrooms to the pan and mix everything briefly. Let the mushrooms cook, they will reduce in size and loose water.
Add the salt and black pepper powder and mix.
½ Teaspoon Salt, ¼ Teaspoon Black Pepper Ground
Pour the white wine over the mushrooms to deglaze and mix everything well. Let it all cook for another 2–3 minutes, or until mushrooms are the desired consistency.
⅓ Cup White Wine
Garnish with fresh Parsley and serve hot as a side dish.
Parsley Fresh
Video
Notes
For the white wine, use a dry wine of your choice. I recommend Riesling, Pinot Gris or even a sweeter Muskat white wine.