Wine Soaked Mushrooms31 Reviews
- Prep: 7 min
- Cook: 2 hr
- Ready In: 2 hr 7 min
“Mushrooms are sauteed with onions and garlic. Red wine and beef broth are added and the sauce is reduced down until there is almost no liquid left. Makes a great side dish to beef recipes...also goes great on top of steaks. Use a good quality red wine that you would actually drink.” - by HARRY WETZEL
Original recipe yields 4 servings
- Heat the butter and olive oil in a large skillet over medium heat. Add the onions; cook and stir until translucent, 5 to 10 minutes. Stir in the garlic and thyme; cook and stir for a few minutes, then add the mushrooms. Cook for about 8 minutes, stirring occasionally, until the liquid from the mushrooms evaporates.
- Pour in the whole bottle of wine and the beef broth. Bring to a boil, then reduce the heat to medium and stir in the sugar. Cook, stirring occasionally, until the liquid is almost entirely gone, about 1 1/2 hours. Season with salt and pepper. Serve as a side, or topping for steaks or crostini.
Amount Per Serving (4 total)
- 285 cal
- 7.1 g
- 18.8 g
Based on a 2,000 calorie diet
Reviews (31)Rate This Recipe
"I'm with "silence" here as I was not about to lose a whole bottle of my precious red wine on mushrooms. I too used a cup of the wine and a cup of the broth. Perfection to say the least! Made this to g..." See moreo with london broil tonight. Thanks a bunch Harry for a great recipe!"
"The best mushrooms I have ever eaten. Made blue cheese crusted filet mignon and needed 1/2 cup port red, used the rest on these. Turned out wonderful. Easier than I thought. Would suggest doubling the..." See more mushroom amount. There are not any left now :-("
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