The Recipe Corner - Forest Fruit with Basil

Our first recipe is a very simple one. It's a basic mushroom dish that can can be eaten by itself or combined with other dishes such as rice pilaf or as an addition to stew. I usually use wild mushrooms such as Wine Caps but, unless you know what you're doing, you are better off using fresh mushrooms from the store.

Stropharia rugosoannulata "Wine Cap"

Olive oil

Butter

3/4 Cup Red onion, chopped

1 clove garlic, minced

1/4 Cup dried Basil

1 1/2 Cup chopped mushrooms

In a non-stick pan, warm a tablespoon each of olive oil and butter over medium heat. Add to that the red onion, the garlic, and the dried basil. Sauté for about 2 minutes. Now add  the mushrooms and sauté until onions are transparent and just starting to brown.  You may need to add a bit more oil. 

Serve hot or add to any other dish you are making. If you make up a large batch, you can be freeze some of it and then have them on hand as needed.

From AuntMartha.