Saturday, October 31, 2009
Red Wine Sauteed Mushrooms
About two months ago I was addicted to mushrooms. I ate mushrooms with every meal for about 8 days in a row. Wine sauteed mushrooms turned out to be my favourite dish and is now a "must have" when serving steak. This batch was served alongside a medium rare NY strip loin, roasted sweet potato and steamed green beans and carrots.
1 lb white button mushrooms
3 tbsp unsalted butter (or more if you think it's needed)
splash of olive oil (to keep butter from burning)
1/3 cup dry red wine
1 tbsp lemon juice
salt & pepper to taste
handful fresh parsley, chopped
It's sinful, but these mushrooms taste best when cooked with LOTS of butter - the more butter, the better. I used a tad bit more than the 3 tbsp called for in the recipe.
1. Brush mushrooms to remove any visible dirt. Cut mushrooms in half, or into quarters if they are very large.
2. Heat butter and olive oil in a saute pan over medium heat.
3. Add mushrooms and salt and saute until reduced, browned and tender.
4. Add red wine and continue to stir until wine reduces, about 8 minutes. (I reduced mine to low and let simmer for 15 minutes while I prepared other dishes).
5. Add lemon juice, parsley and salt and pepper to taste.
Try adding fresh baby spinach to your saute. Use two large handfuls of spinach (1/2 small bag) and add it near the end of cooking and stir until it wilts. Omit the lemon juice and parsley. Season with salt and pepper and serve immediately. Courtesy 10 Cent Diet.