1lb. fresh mushrooms
5 Tablespoons olive oil
3 Garlic cloves
4 Tablespoons dry red wine
Salt and fresh black pepper to taste
1 Tablespoon of Fresh Rosemary
2 Tablespoons chopped parsely, for garnish
Heat large fry pan and add half way with oil.
Lightly brown caps on high heat and set aside.
Chop stems. Sauté in remaining oil 3 or 4 minutes.
Add garlic and rosemary, salt & pepper to taste.
Sauté for 2 minutes.
Place mixture in the Mushroom caps, sprinkle with parsley and serve.