Ingredients:
2 oz. shiitake mushrooms, sliced into bite-sized pieces
4 oz. trumpet mushrooms, trimmed and sliced (white button mushrooms work well also)
2 Tbsp. Bittersweet Herb Farm Garlic with Rosemary Oil
2 Tbsp. Bittersweet Herb Farm Zesty Garlic Seasoning
1/2 cup mushroom broth
2 Tbsp. vegan butter
salt
1/3 cup dry red wine
2 Tbsp. liquid aminos
Directions:
In a medium size skillet over medium-high heat, drizzle Bittersweet Herb Farm Garlic with Rosemary Oil and Bittersweet Herb Farm Zesty Garlic Seasoning into pan and sear trumpet mushrooms (cut-side down) until golden, season with salt and remove from pan. Add shiitakes along with another Tbsp. of Bittersweet Herb Farm Garlic with Rosemary Oil, cook until caramelized, slightly tender, and most of the water has evaporated, about 3-5 minutes.
Add remaining mushrooms, half the butter, season with salt . Cook until mushrooms are tender and caramelized. Deglaze pan with wine and liquid aminos, pour in mushroom stock and simmer until reduced by half. Swirl in remaining butter and season with salt.