Instructions: Heat the oil in a large pan at medium temperature and sauté the onions until tender (about 2-3 minutes). Add garlic and sauté for about one minute (do not burn it). Add mushrooms and cook for about 5 minutes, stirring occasionally. Add salt and pepper, wine and rosemary. Add chicken broth and cook for about 3 more minutes. Remove from the heat and serve. Serve it hot, cold or at room temperature. This recipe can be used as a side dish, as appetizers, mixed into pasta or rice, or on top of polenta.

Serves: 4-6
Total time: 15-20 minutes


4 cups whole Crimini mushrooms (without stems)
3 tablespoons Cetinelle Extra Virgin Olive Oil (EVOO)
2 tablespoons chopped onions or shallots
3 crushed garlic cloves
1 teaspoon chopped rosemary
¾ cup white wine
¼ cup chicken broth
Rosemary sprigs for garnish
Salt and pepper to taste