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Red Wine Mushrooms
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Red Wine Mushrooms

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Cook Time
1 hr 10 mins
Additional Time
6 hrs
Total Time
7 hrs 10 mins
Servings: 2 servings
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Slice 8-10 cups of whole baby portobello mushrooms or standard size.
  2. Place them in a large bowl.
  3. Pour 750 ml (about 3 cups) of wine over the mushrooms. Gently stir every 20 – 30 minutes.
  4. Pan roast 15-20 peppercorns. Let them cool for 30 minutes and then crush to coarse grind. Add to the mushrooms.
  5. Sauté fresh minced garlic to golden brown. Sprinkle choice of salt, to taste. Add to the mushrooms.
  6. Let the mushrooms soak for 6 hours. Again, stirring gently every 20-30 minutes.
  7. After 6 hours, heat up a fry pan to high heat. Add 5-6 knobs of butter. Brown the butter.
  8. 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!
  9. Serve in or on brilliant white porcelain plate/bowl.

Notes