Monday, October 15, 2012


wine braised mshrms (2)

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

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


teresa said...

oooh, i would happily eat this on their own! they look wonderful!

Auntie Bliss said...

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!!