sautéed cremini mushrooms

My version of home cooking normally consists of an eclectic combination of foods that are cooked haphazardly throughout my busy week.  That's why I gravitate towards recipes that require minimal prep and fresh ingredients.  Cremini mushrooms are one of my favorite ingredients -- they have a nutty, earthy flavor that allows them to easily integrated with a number recipes and cooked in a variety of ways, and most importantly they can cook up in just minutes.  I normally roast my mushrooms in the oven, but decided I'd go back to some basics and put them over a pan with a bit of olive oil and garlic.

For the recipe... How long? 15 minutes, Serves: 2

Ingredients: 1/2 pound of cremini mushrooms 2 pinches of salt 1/2 tbsp of olive oil 1 clove of garlic, chopped 3 tablespoons white cooking wine 1/2 teaspoon of fresh parsley and rosemary/thyme, finely chopped

2 options to cleaning mushrooms: 1. Use a damp paper towel to gently brush dirt off. 2. Rinse mushrooms using cold water, then immediately dry mushrooms using a paper towel.

Heat a large skillet over medium-high heat, then add olive oil.  Once oil is hot, add garlic and a pinch of salt, then add mushrooms.  Once the mushrooms have slightly browned, add wine and cook for another 3-5 minutes, or until wint has evaporated.  Add a final pinch of salt.  Serve with parsley and rosemary/ thyme.