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Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the garlic and cook until it turns a light golden color, being careful not to let it burn.
Stir in the mushrooms. They’ll look like a lot at first, but they’ll release their liquid and shrink down considerably as they cook for 5 to 10 minutes. Once most of the liquid has evaporated, pour in the wine and let it reduce for another 5 minutes, until the pan juices thicken slightly.
Per serving
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Allergen information is derived automatically from the ingredient list and is a guide, not a guarantee. Always check the packaging of the products you cook with.
