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Appetizers, Sides | |
| 4 tbsp. butter 4 cloves garlic, minced 2 tsp. freshly chopped thyme 1 lb. baby bella mushrooms, washed 1/4 c. red wine 1 c. heavy cream Kosher salt Freshly ground black pepper Pinch of crushed red pepper flakes 1 1/4 c. shredded Gruy�re 1/4 c. freshly grated Parmesan Freshly chopped parsley, for serving | |
| In a large skillet over medium heat, melt butter. Add garlic and thyme and cook until fragrant, 1 minute. Add mushrooms and cook until golden, 5 minutes. Add wine and cook until reduced, 5 minutes more. Add heavy cream and bring to a boil. Reduce heat and let simmer until thickened, 8 minutes. Season with salt and pepper and a pinch of red pepper flakes. Top with cheeses, then cover and cook until cheese is melty, 5 minutes more. Garnish with parsley to serve. | |
Good | |
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