I don't honestly measure a lot. I just toss now because I know what goes in. You can with this recipe!!
1-2 lbs any mushroom. I prefer baby bellas
Roughly 2-3 or 4 tbsp worcestershire (lea&perrins) it's gluten free
2-3 tbsp of wegmans basting oil (this is an infused grape seed oil with garlic and thyme)
2-3 cloves garlic depending on taste. Crushed
About 1/4 - 1/3 cups red or white wine.any kind will do.
Heat a skillet pan up and add everything but the wine. Sauté and toss mushrooms cut up or not for about fifteen minutes on medium heat. Stir and toss every two minutes. When the times up add the wine. Turn heat down just a touch and let the wine simmer stirring every few minutes. When the wine stops smelling of alcohol, about ten minutes, and the sauce thickens to about a third than what you started with they are done. I put these on gluten free vegan burgers, real burgers, filet, anything. They are so delicious!!
Sample use in meal: 1 slice gluten free flaxseed bread toasted,a touch of olive oil mayo on the bread, a grilled amys vegan burger on top and then I smother it with these mushrooms. A delicious open faced mushroom magic burger. You wont even miss the meat!!(or the cheese)
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