When I decided to try vegetarianism for a month, I really opened myself up to trying a lot of new things that I once deemed as gross, like mushrooms for instance! As a kid I hated them so much that if they were on a pizza I refused to eat the pizza at all, even if they were picked off! Now I absolutely love them! It’s just all on how you cook them..and so far, in red wine is my favorite!
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Ingredients:
2 Tbs unsalted butter
8 oz white mushrooms, sliced
¼ of a yellow onion, finely chopped
1 garlic clove, minced
½ tsp thyme
Salt and pepper to taste
¼ cup pinot noir – doesn’t have to be fancy.. I LOVE cheap wine ; )
¼ cup chicken broth
1 Tbs olive oil
2 salmon fillets
Salt and pepper to taste
In a large skillet, melt butter over medium heat. Add mushrooms and cook for 5 minutes or until lightly browned, stirring occasionally.
Add chopped onion, garlic, thyme, salt, and pepper. Stir together and cook for 2-3 more minutes.
Add the wine and chicken broth and simmer for 5-7 minutes or until nearly all of the liquid has evaporated.
While waiting for the mushrooms to finish cooking, pour olive oil onto a baking sheet and turn oven to broil setting. Place salmon fillets on baking sheet and season with salt and pepper. I like using freshly cracked black pepper or seasoned pepper.
Place in the oven for 5-7 minutes or until skin is lightly browned and cooked through.
Transfer the salmon to plates, spoon mushrooms on top or to the side, and serve right away!
Enjoy!
