Red Wine & Balsamic Marinated Mushrooms
User Reviews
4.9
Red Wine & Balsamic Marinated Mushrooms
Description
This recipe begins by sautéing Swiss brown mushrooms with grated garlic in extra virgin olive oil. Adding red wine and balsamic vinegar creates a flavorful braising liquid that infuses the mushrooms. Seasoned with sea salt and freshly ground black pepper, the mushrooms are simmered gently for about 10 minutes to develop tenderness and absorb the marinade.
Upon cooling, the mushrooms are drained, reserving the liquid which can be used for dressings or sauces. Served whole, they make an elegant addition to antipasti platters or can be sliced and incorporated into salads or placed on toasted bread for a savory snack.
The marinated mushrooms can be stored in the marinade in the refrigerator for later use, offering convenient preparation ahead of time. The balance of earthiness from the mushrooms, acidity from the vinegar, and richness from the olive oil makes this a versatile and flavorful component in various meals.
Ingredients
- 1 lb Swiss brown mushrooms any firm mushroom can be used
- 2 clove garlic
- olive oil extra virgin
- 3/4 cup red wine
- 1/3 cup balsamic vinegar
- sea salt flakes
- black pepper freshly ground
Instructions
- Grate or finely chop the garlic.
- Add the garlic to the mushrooms.
- Place a large pot on medium high heat.
- Add 4-5 tablespoons oil.
- Add mushrooms & garlic.
- Stir for about 1 minute.
- Add the red wine.
- Increase the heat to high, stir and cook for 1 minute.
- Add the vinegar and stir through.
- Season with salt & pepper.
- Reduce heat to low and simmer for 10 minutes.
- Allow to cool.
- Drain & serve (reserve the liquid).
- Can be served whole as part of antipasto platter, or in salads or even sliced on crostini.
- Store remaining mushrooms in marinade in fridge.
Notes
User Reviews
Overall Rating
4.9
You'll Also Love
