Wednesday, February 14, 2007

Drunk Mushrooms

Serve these with your favorite beef dish, or even better, with my Roasted Tenderloin of Beef.

16 oz. cremini (baby portobella) mushrooms, cleaned and de-stemmed
1/2 cup diced onion
4 cloves garlic, minced
3 tablespoons unsalted butter
1/4 cup olive oil
1/2 cup dry red wine
Kosher salt
Black pepper
  1. Slice the mushrooms cross-wise into 1/8" slices.
  2. Melt butter and olive oil in a heavy skillet over medium heat.
  3. Sauté onion and garlic until soft but not brown. Add mushrooms, salt, and pepper, and continue sautéing until the mushrooms soften.
  4. Add the red wine and cover the saute pan. Reduce the heat to medium low and continue cooking for 10-15 more minutes. The mushrooms are done when they are wine-colored and soft.
Serve with beef. Serves 8-10 people as a side dish.

1 comment:

Robin said...

Ooooo! I'll have to make this one. We get the best fresh mushrooms here (due to this being the mushroom capitol of the U.S.).