These savory mushrooms are sautéed with sage in a garlic and white wine, and then served over crispy toast! A perfect light lunch or snack.

This is more like it. Today is sunny and crisp, still feels like fall, and I’m writing about mushrooms and sage.

I’m noticing a particular mark associated with a good dish: I tell my boyfriend what I’m making for breakfast/lunch/dinner/snack/dessert, ask what he thinks, and he responds by shrugging his shoulders and telling me it sounds weird. The shrug, I’ve learned, means something like, “I know it will be good though.” He eventually confirms his prediction that it’ll be good, despite the weirdness, by scarfing down every bite and rewarding me with a big smile and thank you.

I don’t really think of this dish as a particularly weird one, but maybe his response was based on the fact that I busted out a bottle of wine with the intent of putting it into breakfast. With that in mind, this isn’t necessarily a breakfast dish (though I have been known to booze up my breakfast from time to time). You can eat this for breakfast, and I did, and loved it, but this is probably more of a lite lunch or afternoon snack. Whatever you do with it is fine by me. The mushrooms are delicious as all heck, and if you want to serve them as a dinner side dish sans toast, that’ll totally work.

A couple of notes on mushroom cooking are in order. These are important and will make a big impact on how this (and any sauteed mushroom dish, for that matter) turns out.

First, don’t rinse them. I always feel like mushrooms are dirty and want to douse them. This is bad. They absorb lots of water when you do this, so they don’t brown up as nicely when you cook them. Wipe them down with a damp paper towel instead.

Second, and this goes along with the recipe instructions, don’t toss the mushrooms around like crazy in your skillet. I always feel a bit of a compulsion to do this, but it’s really not the way to go. Let them sit and sizzle for a few minutes at a time. Again, this helps to give you that beautiful golden browning.

So that’s it. Breakfast for one, or multiply the mushrooms many times over and feed ’em to your family at Thanksgiving. Actually, I’m making a note to self to do just that.





5 from 1 vote Print Sautéed Mushrooms and Sage on Toast These savory mushrooms are sautéed with sage in a garlic and white wine, and then served over crispy toast! A perfect light lunch or snack. Prep Time 3 minutes Cook Time 12 minutes Total Time 15 minutes Servings 1 Author Alissa Ingredients 1 tablespoon olive oil

2 garlic cloves minced

2 cups thinly sliced button mushrooms

2 tablespoons sliced fresh sage packed

1/4 tsp. salt

1/4 tsp. pepper

1/4 cup dry white wine

1 slice bread toasted Instructions Place olive oil in medium skillet over medium heat. Add garlic and saute 1 minute. Add mushrooms and sage, keeping mushrooms in a relatively even layer. Allow to cook about 5 minutes. Flip and allow to cook another 5 minutes. Flip again. The mushrooms should have some nice golden brown spots at this point. Add salt, pepper and white wine. Give the mushrooms another toss or two with a spatula to mix everything. Cook about 2 more minutes, until wine has evaporated. Serve mushrooms over toast.

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