- 2 tbsps Old York Cellars Merlot
- 2 tsps non-dairy butter, divided (plus more if desired)
- 8 ozs cremini mushrooms, quartered
- pinch of salt
- 2 garlic cloves, minced
- 1 tbsp fresh chives, chopped for garnish
Bring a large skillet to a medium-high heat. Add one teaspoon of non-dairy butter to the skillet. Once the butter is melty and glistening, add mushrooms to the pan and a pinch of salt. Allow them to brown and release their liquid, being careful not to move them too much. Continue cooking for 8 to 10 minutes until they have a deep brown even color.
Lower the heat to medium-low. Move the mushrooms to one side of the pan and add the remaining 1 teaspoon of non-dairy butter to a small section of the pan. Once it melts, add the garlic to that area and sauté it for a minute or two, until the garlic is fragrant.
Incorporate the garlic and mushrooms. Then deglaze the pan with the Merlot, loosening any bits that are sticking to the pan. Allow them to cook for a couple of minutes longer and soak up all of the wine.
If desired, add another small dollop of non-dairy butter, and incorporate it with the mushrooms. Add salt to taste, garnish with chopped fresh chives, and serve.