WINE SOAKED MUSHROOMS
Mushrooms are sauteed with onions and garlic. Red wine and beef broth are added and the sauce is reduced down until there is almost no liquid left. Makes a great side dish to beef recipes...also goes great on top of steaks. Use a good quality red wine that you would actually drink.
Provided by HARRY WETZEL
Categories Side Dish Vegetables Onion
Time 2h7m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the butter and olive oil in a large skillet over medium heat. Add the onions; cook and stir until translucent, 5 to 10 minutes. Stir in the garlic and thyme; cook and stir for a few minutes, then add the mushrooms. Cook for about 8 minutes, stirring occasionally, until the liquid from the mushrooms evaporates.
- Pour in the whole bottle of wine and the beef broth. Bring to a boil, then reduce the heat to medium and stir in the sugar. Cook, stirring occasionally, until the liquid is almost entirely gone, about 1 1/2 hours. Season with salt and pepper. Serve as a side, or topping for steaks or crostini.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 18.8 g, Cholesterol 7.6 mg, Fat 7.1 g, Fiber 2.5 g, Protein 4.3 g, SaturatedFat 2.5 g, Sodium 365.4 mg, Sugar 9.2 g
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Emanuel Johnson
[email protected]I've made these mushrooms several times and they always turn out perfectly.
Zahir Bangulzai
[email protected]I'm a beginner cook and I found this recipe to be very easy to follow.
Alom Hossain
[email protected]These mushrooms were a bit too rich for my taste.
Tim Northcott
[email protected]I'm a professional chef and I thought these mushrooms were excellent. The recipe is well-written and easy to follow.
gracie (ur fav girlie)
[email protected]I'm allergic to mushrooms, but my husband loves them. He said these were the best mushrooms he's ever had.
Lachy Productions (LachyPro)
[email protected]I didn't have any red wine on hand so I used white wine instead. The mushrooms still turned out good, but I think they would have been better with red wine.
Tricks Zone
[email protected]I thought the mushrooms were a bit too salty.
Samrat Mia
[email protected]I'm not sure what I did wrong, but my mushrooms turned out rubbery.
SORIOTULLAH TITUMIR
[email protected]I made these mushrooms for a vegetarian dish and they were a big hit!
Abdullah Alaa
[email protected]These mushrooms are a great way to use up leftover red wine.
Tajamal Abbas
[email protected]I used a different type of red wine than the recipe called for and the mushrooms still turned out great.
King Boos
[email protected]I followed the recipe exactly and the mushrooms turned out perfectly. They were so tender and flavorful.
Kwadwo Mich
[email protected]The perfect side dish for a special occasion meal.
HASEEB REHMAN
[email protected]Easy to make and incredibly flavorful. I'll definitely be making these again!
Olila Moses
[email protected]I'm not a huge fan of mushrooms, but these were surprisingly delicious! The wine marinade really tenderized them and gave them a wonderful flavor.
Jahanzaib Shaikh
[email protected]These mushrooms were a hit at my last dinner party! The red wine added a rich, earthy flavor that really complemented the beef tenderloin.