{"id":891,"date":"2020-03-30T14:39:43","date_gmt":"2020-03-30T20:39:43","guid":{"rendered":"http:\/\/olivereats.ca\/?p=891"},"modified":"2020-03-30T14:39:43","modified_gmt":"2020-03-30T20:39:43","slug":"garlic-mushrooms","status":"publish","type":"post","link":"https:\/\/olivereats.ca\/index.php\/2020\/03\/30\/garlic-mushrooms\/","title":{"rendered":"Garlic Mushrooms"},"content":{"rendered":"<p>A great description of the Recipe<\/p>\n<div class=\"shortcode-ingredients\"><h3>Ingredients<\/h3><\/p>\n<ul>\n<li>2 tbsp butter<\/li>\n<li>2 tbsp olive oil<\/li>\n<li>Mushrooms, button ones if you can find them otherwise choose lg ones and cut to lg pieces.\u00a0 I use a mixture of white, brown, and portobello.<\/li>\n<li>1\/3 c chopped onion<\/li>\n<li>5 cloves of garlic finely chopped<\/li>\n<li>1\/4 c dry white wine<\/li>\n<li>1\/4 c of chopped parsley \/ thyme, fresh is best.\u00a0 Try different combinations such as oregano, basil, or rosemary.<\/li>\n<\/ul>\n<p><\/div>\n\n<div class=\"shortcode-directions instructions\"><h3>Directions<\/h3><\/p>\n<ul>\n<li>Heat lg deep frying pan with butter and olive oil.<\/li>\n<li>Add the mushrooms and saute&#8217; until browned on the edges.<\/li>\n<li>Add the onion and garlic.\u00a0 Saute&#8217; until onion is softened.<\/li>\n<li>Add the white wine to deglaze pan.<\/li>\n<li>Salt to taste.<\/li>\n<li>Stir in parsley \/ thyme.<\/li>\n<li>Serve in a warmed bowl.<\/li>\n<li>Enjoy<\/li>\n<\/ul>\n<p><\/div>\n\n<p>Thanks to cafedelites.com<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>A great description of the Recipe Thanks to cafedelites.com &nbsp;<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[17],"tags":[],"class_list":["post-891","post","type-post","status-publish","format-standard","hentry","category-casserole"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p7VfK8-en","_links":{"self":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/891"}],"collection":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/comments?post=891"}],"version-history":[{"count":1,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/891\/revisions"}],"predecessor-version":[{"id":892,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/posts\/891\/revisions\/892"}],"wp:attachment":[{"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/media?parent=891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/categories?post=891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/olivereats.ca\/index.php\/wp-json\/wp\/v2\/tags?post=891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}