If you have red wine in your cupboard, this is a great way to use it. Leftover red wine in the fridge works, too. If your family is small, like mine, you can freeze serving-size portions to use later. They thaw quickly and reheat easily. When it comes to steaks or burgers, there is no better accompaniment than wine-braised mushrooms, but, honestly, these are so good they can stand alone.
Wine-Braised Mushrooms Adapted from Good Housekeeping Magazine Rating: 10 out of 10 Click for PRINTABLE PAGE |
INGREDIENTS: 2 Tbsp. extra-virgin olive oil 1 shallot, finely chopped 3 large sage leaves, finely chopped 1 cup dry red wine, drinking quality 1/4 tsp. Diamond kosher salt 1/4 tsp. white pepper 1 lb. white or cremini mushrooms, wiped clean, halved In 10-inch skillet or saute pan, heat oil on medium. Add shallot and sage leaves; cook 2-3 minutes, till shallot softens. Raise heat to high; add wine, salt and pepper. Boil 1 minute on high. Stir in mushrooms; reduce heat to medium. Cover; cook 5 minutes. Uncover, cook 12 minutes, stirring occasionally, till mushrooms are tender and liquid is reduced. Yield: 4-6 servings |
2 comments:
oooh, i would happily eat this on their own! they look wonderful!
I could live off of mushrooms!
Judy, I am glad you visited my blog and I'm so slow getting here...rushed lately but want to come back and "hang out" for awhile and cook with you!!
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