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Wine Caps in Wine

From THE WILD VEGAN COOKBOOK

Wine cap stropharias are large, easy-to-recognize gilled mushrooms that sometimes come up in astounding quantities in the same wood chip habitats week after week every spring and fall. Considered choice, they’re mediocre sautéed with garlic and onions. Instead, a minimal amount of oil, plenty of lemon juice, wine (they are wine-caps, after all), nutmeg, and fennel make them excel.
12 cups wine cap stropharia mushrooms, sliced
1/2 tbs. olive oil
6 tbs. lemon juice or lime juice
6 tbs. oak leaf wine or white wine
1/2 tbs. nutmeg, ground
1/2 tbs. fennel seeds, ground
1/2 tbs. salt

1. Cook the mushrooms in the olive oil over medium heat 3-5 minutes or until they begin to release liquid.

2. Stir in the remaining ingredients and bring to a boil. Reduce the heat to low, cover, and simmer over low heat 15 minutes.

3. Uncover and cook over high heat, stirring constantly, until all the liquid is evaporated or absorbed, about 5-10 minutes.
Preparation Time: 30 minutes
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