A mushroom, ten, twenty or a bucketful, let me have them. I just love mushrooms, whether cooked simply in their own broth or in more elaborate dishes. When I eat out, I often scan the menu for those appetisers, mushrooms cooked in butter and garlic. They're simply terrific.

I had leftover chop suey brought over by a friend from two nights ago. It was not enough for dinner but I was too tired to cook a full meal. A simple solution! Combine the leftovers with a can of button mushrooms and loads of garlic. What I ended up with was more mushrooms than chop suey vegetables but I loved it. The picture above was what I had last night.

Instead of butter, I used some olive oil and added half a cup of white wine.

Garlic Mushrooms with a Twist

1 can button mushrooms
1 head of garlic, finely crushed
1 tbsp. olive oil
1/2 cup white wine
1 cup of leftover chop suey

Slice the mushrooms thinly if desired. I usually slice mushrooms if they're large and cook them whole if they're small, approximately an adult's thumb-size.

In a deep pan, heat oil then fry the garlic till very light golden in colour. Add the mushrooms, stir gently till well coated with the oil and garlic. Pour the wine and simmer gently till reduced to 1/3 of the volume.

Add the leftover vegetables, combine well then take off from heat. Serve on a bed of rice.

From beginning to end, this didn't take me more than 20 minutes.