Red Wine Mushrooms
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Red Wine Mushrooms
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- portobello mushrooms
- garlic fresh
- 1 butter French or Danish; stick form
- salt Brazilian or Persian Blue preferred, sea salt
- cabernet sauvignon bottle of good quality
- peppercorn pan-roasted
Instructions
- Slice 8-10 cups of whole baby portobello mushrooms or standard size.
- Place them in a large bowl.
- Pour 750 ml (about 3 cups) of wine over the mushrooms. Gently stir every 20 – 30 minutes.
- Pan roast 15-20 peppercorns. Let them cool for 30 minutes and then crush to coarse grind. Add to the mushrooms.
- Sauté fresh minced garlic to golden brown. Sprinkle choice of salt, to taste. Add to the mushrooms.
- Let the mushrooms soak for 6 hours. Again, stirring gently every 20-30 minutes.
- After 6 hours, heat up a fry pan to high heat. Add 5-6 knobs of butter. Brown the butter.
- Add the mushrooms with liberal amount of wine to the fry pan. Lightly sprinkle in some salt. After the mushrooms have sweated, drain the liquid. Place back on burner, add 4-5 knobs of butter. Bring heat to medium high, gently sauté. Sweat them out. Drain. Repeat process once more. Voilà!
- Serve in or on brilliant white porcelain plate/bowl.
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