Sautéed Mushrooms and Scallions
~ Skirt in the Kitchen ~
Clean and cut into thick slices 1 1/2 pounds portabella mushrooms.
Cut lengthways 3 scallions.
Split each scallion into fourths,
then cut into 2 1/2 to 3-inch short sticks. Chop 1 seeded jalapeno pepper. Heat extra-virgin olive oil and as much butter in a large skillet. Quickly sauté the scallions, pepper, mushrooms, 1/2 tablespoon crushed red pepper flakes,
and 1 chopped clove of garlic. Add another 1/2 tablespoon crushed red pepper flakes. May need to add a little more oil and butter to finish sautéing. Do not taste for any addition of salt until at the very end– This is easy to over-salt, the dish getting ruined with too much. Mushrooms absorb a lot of it quickly.
When mushrooms and scallions have been near the end of sautéing, add 1 tablespoon Podium Moscato Sweet Red wine.
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