Baby portobello mushrooms are sautéed with garlic and white wine, then tossed with fresh sage and scattered on crispy toast to make this scrumptious dish! Perfect for breakfast, lunch, or snack!
- 1 tablespoon olive oil
- 4 ounces sliced cremini mushrooms (about 2 cups of mushrooms)
- 1 garlic clove, minced
- 2 tablespoons dry white wine
- 2 tablespoons sliced fresh sage
- Salt and pepper, to taste
- 1 or 2 slices bread, toasted (I like sourdough or multigrain for this recipe)
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Coat the bottom of a medium skillet with the oil and place it over medium heat.
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Once the oil is hot, add the mushrooms in an even layer. Sprinkle them with a pinch of salt.
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Let the mushrooms cook, undisturbed, for about 5 minutes, flip and cook them for 5 minutes more, until tender and browned on both sides.
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Push the mushrooms to the side of the skillet. If the skillet seems dry at this point, add an extra dash of oil, then add the garlic.
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Cook the garlic for about 1 minute, stirring frequently, until very fragrant.
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Stir in the wine, bring it to a simmer, and continue cooking everything until most of the liquid has evaporated, 2 or 3 minutes.
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Remove the skillet from heat and stir in the sage. Season the mushrooms with salt and pepper to taste.
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Spoon the mushrooms over the toast. Serve.