A Little Fungal Love

by Kyra Sanders, Tinker's Mom
Mushrooms are higher in riboflavin, copper, selenium and Vitamin D than carrots, broccoli or tomatoes (depending on the variety, http://www.mushroomcouncil.com/). They are also high in potassium. Here's another way to get them into your diet!

2 Tbsp olive oil
1-2 packages fresh button or crimini mushrooms, stemmed
1-2 Tbsp Steak Seasoning
¼ cup Zinfandel wine

Heat olive oil in a skillet over medium high heat. Trim stems from the mushrooms, and brush any dirt off with a damp cloth. Do not rinse mushrooms in water, as they will soak up water, become tough and steam rather than caramelize in the pan. When the oil is hot, sprinkle enough steak seasoning to form a thin layer on the oil. Carefully place the mushrooms cap side down in the oil and seasoning. Turn once, after about 3-4 minutes. You may need to add more oil and more seasoning depending on how the mushrooms draw in the oil. Leave on the stem (gill) side for another 3 minutes. Turn off the heat, and gently pour in the wine. Your pan will be hot, and it will splatter and sizzle, so be ready for it. Let the pan cool while the mushrooms pull in the wine flavoring. The wine will cook down a bit, and the alcohol will evaporate. Serve warm with a sprinkle of fresh basil, chives or parsley.