These deeply flavorful sautéed mushrooms are vegan and gluten-free. They pack in a lot of umami flavor!  Serve them as a side dish, over brown rice or as a filling for corn tacos.

Makes 6 to 7 – 1/2 cup servings

Ingredients:

• 2 pounds cremini or Baby Bella mushrooms
• 2 tablespoons extra-virgin olive oil
• 1 medium sweet onion, halved and thinly sliced
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons sweet vermouth or red wine
• 1/3 cup chopped fresh curly parsley, plus extra for garnish  

Directions:

1. Put the mushrooms in a colander and rinse them under cold running water to remove any dirt.  Using a paper towel, wipe off each mushroom and any remaining dirt.  Remove the stems. (Don’t throw the stems out. Stems are great additions to soups, stews and mushroom duxelles.) Slice each mushroom into 1/4-inch slices.
2. In a large 12-inch skillet heat 2 tablespoons of the olive oil over medium-high heat.  Add the sliced onion and sauté for 3 minutes until soft.  Add the mushrooms.  Sauté the mushrooms until they release their liquid and most of it cooks off, about 6-7 minutes, stirring occasionally. The mushrooms should be moist and tender, and the onions should be translucent.
3. Add salt, black pepper, and sweet vermouth or red wine and stir well. Reduce the heat to medium heat and sauté for 2 more minutes to blend the flavors. Stir in the chopped parsley and keep warm until ready to serve. Just before serving, garnish with fresh curly parsley. 

Tips:

• Sautéed mushrooms hot out of the skillet are best, but they are still flavorful a day or two after they’re made. Refrigerate them and gently reheat them in a skillet over medium heat without any oil.